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Ingredients
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Mousse
Orange Shortbread
Method
Mousse
- 1
Prepare the Gelatin
In a small bowl, combine the gelatin powder with 2 tablespoons of cold water. Let it bloom for about 5 minutes.
- 2
- 3
Dissolve Gelatin
Remove the saucepan from heat, add the bloomed gelatin, and stir until fully dissolved.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the coffee mixture and vanilla extract.
- 5
Chill the Mousse
Transfer the mousse to serving cups and refrigerate for at least 2 hours to set.
- 6
Garnish
Before serving, top with chocolate shavings.
Orange Shortbread
- 7
Preheat Oven
Preheat the oven to 350°F (175°C).
- 8
Cream Butter and Sugar
In a mixing bowl, cream together the butter and sugar until light and fluffy.
- 9
Add Zest and Vanilla
Stir in the orange zest and vanilla extract.
- 10
Incorporate Flour and Salt
Gradually add the flour and salt to the butter mixture, mixing until a dough forms.
- 11
Shape and Bake
Roll the dough into small balls and place them on a baking sheet. Flatten slightly and bake for 12-15 minutes until lightly golden.
- 12
Cool and Serve
Allow the shortbread to cool before serving alongside the mousse.
