Orange mousse cake

10% cream, 35% cream, Orange, Egg yolk, Erythritol, Orange zest, Water, Gelatin, Vanilla

Heat on the stove: 12 min. To boil: 8 min. Whisk with a mixer: 8 min. Mix: 5 min. Blend with a blender: 5 min. Boil: 5 min. Braise: 5 min. Braise: 1 min. Cooking: 5 min. Let it stand: 5 min. Cool down: 5 min.

Combine orange zest (50 g) with 10% cream (380 g), erythritol (60 g), and vanilla. Bring to a boil, simmer for 1 minute, and strain. Whisk the egg yolks (90 g), add the hot cream, and cook gently until thickened.

Remove from the heat, add orange (100 g), and blend. Soak gelatin (20 g) in cold water (50 g), warm until dissolved, and pour it into the orange mixture in a thin stream.

Whip the 35% cream (250 g) to soft peaks, fold it into the cooled mixture, and pour into a mold. Chill overnight.