Orange Mousse

[Desserts]

150ml/¼ pint water

15g/½oz powdered gelatine

200ml/7fl oz carton frozen concentrated orange juice, defrosted and warmed

290ml/½ pint low fat plain yoghurt

2 egg whites

1. Put 3 tablespoons of the water into a small saucepan. Sprinkle on the gelatine and leave for 5 minutes to become spongy. Dissolve gelatine over a low heat without boiling until the liquid becomes clear, then add the orange juice and the remaining water. Stir the mixture into the yoghurt.

2. Refrigerate until just beginning to set.

3. Whisk the egg whites to a medium peak. Fold them into the setting orange mixture and pour into a bowl. Leave to set in the refrigerator for a few hours.  

NOTE:

To make orange ice cream, make the mousse as above and freeze until solid. Remove from the freezer 20 minutes before serving.