Preparation Steps

• In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
• In a blender, puree the mandarin oranges until smooth. Strain the mixture to remove any pulp.
• Heat the strained orange puree in a small pan over medium heat, stirring in the sugar and salt until dissolved.
• Add the bloomed gelatin to the warm orange mixture and stir until completely dissolved. Remove from heat and let it cool to room temperature.
• In a separate bowl, whip the heavy cream and vanilla extract until firm peaks form.
• Gently fold the cooled orange mixture into the whipped cream until well combined.
• Transfer the mousse into serving glasses and refrigerate for at least 2 hours before serving.