Ingredients for 8 people

For the orange mousse:

• 3 oranges
• 2 eggs
• 3 leaves gelatine
• 2 dessertspoons cornflour (Maizena)
• 100 g sugar
• Keep the zest of one orange and 4 dessertspoons of juice for the chocolate mousse.

For the chocolate mousse:

• 120 g dark chocolate
• 3 leaves gelatine
• 50 g sugar
• 3 egg whites

Method

Orange mousse:
Remove the zest of one orange. Squeeze the 3 oranges, keeping back 4 dessertspoons of juice.

Soften the leaves of gelatine with a little cold water on a plate. Cream the egg yolks and sugar together.
Add 2 dessertspoons of cornflour (Maizena), then the orange juice. Thicken over a gentle heat. Drain the gelatine, and incorporate the leaves into the mixture. Whisk the egg whites with a pinch of salt until stiff. Fold them gently into the cooled mixture. Pour into a charlotte or cake mould lined with cling film. Place in the freezer while preparing the chocolate mousse.

Chocolate mousse:
Scald 3 mm of orange zest   and drain. Soften the leaves of gelatine with a little cold water on a plate. Melt 120 g of dark chocolate in 2 dessertspoons of orange juice, add 25 g of sugar. Drain the gelatine, and dissolve it in 2 dessertspoons of warm orange juice. Mix into the chocolate. Whisk three egg whites with a pinch of salt and 25 g of sugar until stiff. Gently fold the whole into the chocolate and add the orange zest. Pour it over the orange mousse.

Leave in a cool place for a few hours. Remove from the mould just before serving. Decorate with a few mint leaves.

Prepare the day before serving. Can be frozen. Allow to defrost for several hours in the refrigerator.

This bavarois can look like a Yule log if made in a cake mould and decorated with Christmas themes.

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