Rainbow Kitchen
½ cup honey, divided (preferably organic)
granted rind from 1 orange
1/4 cup + 2 tablespoons cold water, divided (preferably filtered)
1 teaspoon gelatin
1-1/2 cups whipped cream (mix cream and plain yogurt if preferred)
2/3 cup fresh orange juice
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 teaspoon cinnamon
4 orange slices
In small, nonstick saucepan, combine honey, orange zest and 1/4 cup water. Simmer for 1 minute. Turn off heat. Soak the gelatin in 2 tablespoons cold water and add to the hot honey, stirring well. Transfer to ceramic bowl and refrigerate for about 20 minutes.
In a medium bowl, whip the cream until quite thick. Add orange and lemon juices, vanilla extract, and thickened honey. Pour equal amounts into 6 individual ramekins and refrigerate for 3 to 4 hours until the mousse sets.
Remove ramekins from the refrigerator and dip into hot water for about 10 seconds. Using a knife, separate the edges of the mousse away from the ramekins and place upside down onto a dessert plate. Decorate with nutmeg, cinnamon and a slice of orange.
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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.