Orange Mousse Recipe

Preparation:
Cut the oranges in half and squeeze them. Add the lemon extract to the orange extract and strain them in a fine strainer. The egg yolks are mixed with the sugar; stir them until they become a spongy mix. Add the cornstarch and stir with a hand-blender.

Place the fruit extracts in a container and heat together with the liquor, add to it the previous mix letting it thicken in a very low heat until it starts boiling. Remove from fire and let it warm.

Beat the egg whites till fluffy and add slowly to the cream. Place the preparation in a porcelain or crystal container; let it cool off and after place into the freezer.

The mousse is served very cold.

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