Orange Whipped Cream Mousse

This recipe I found in an old cookbook which belonged to my mother. 

The name of the book is “The Complete American-Jewish Cookbook”. Unfortunately, the first pages are missing, so I don’t have the name of the author.

When I was young, I always loved these light and creamy desserts – and I still do now, so many years later.

I have sometimes made a variation on this orange mousse by substituting pineapple juice for the orange juice, thus turning it into a very nice pineapple whipped cream mousse.

Ingredients:

• 2 Tablespoons plain gelatin
• 1/2 cup cold water
• 1/2 cup boiling water
• 1 cup sugar
• 4-5 Tablespoons lemon juice
• 1 1/2 cups orange juice and pulp
• 1/4 teaspoon salt
• 3 egg whites
• 2 cups whipping cream

Preparation:

1. Beat whipping cream till stiff. Set aside, to be used a bit later in the recipe.
2. Soak gelatin in cold water for 5 minutes. Make sure to let it stand for the whole 5 minutes, so that the gelatin gets dissolved.
3. Add boiling water, and sugar and stir until dissolved.
4. Add lemon juice and orange juice and pulp. Mix with spoon.
5. Let stand until it is cooled and just beginning to thicken. You may speed this process by putting the bowl in a bigger bowl with ice-water; Stir occasionally.
6. When cooled and just beginning to “set”, beat till foamy.
7. In clean mixer bowl, put the egg whites (they should be room temperature) and the salt.  Beat till stiff.
8. Fold beaten egg whites into orange juice mixture.
9. Fold in the beaten whipped cream
10. Turn it into a wet mold or a box with a cover.
11. Chill in refrigerator until firm, for several hours.