I thought up a dessert recipe using Tropicana orange juice. I decorated the top with orange slices in syrup to make it festive.Pour a very thin layer of the orange jelly over the orange slices so that you can see them.When you're mixing in the whipped cream, add some of the step 4 mixture to it to loosen it up first before stirring the cream into the rest of the mixture.The cake is better the next day, when the sponge will have become nice and moist. Recipe by Akito mama

I wanted to have a refreshing mousse on a hot day.Start making the mousse after checking that the orange jelly has completely frozen. For 6 baking rings (55 mm x 35 mm). Recipe by nyonta

Be careful while emptying the orange peel for serving purpose. Handle the peel gently

I tried making a mousse using oranges from Ehime prefecture and mango puree, and it was delicious.The amount of juice you can get out of an orange will vary depending on its size.If you don't have enough for the jelly, add 100% orange juice. (I used POM juice).Aadd the orange zest. It makes a total difference to the aroma and flavor. Recipe by ko-ko

I don't really like mousse with too much heavy cream so I wanted to come up with a refreshing mousse with what I had in my refrigerator.You don't need to drain the yogurt. It's okay even with the whey.When juicing the oranges, you don't need to strain it!I used 5 g gelatin packages. I wrote to use 2.5 g of gelatin, so just eyeball half and half! Recipe by osenoriri

#colourorange

This js a simple caramel mousse. No watching a candy thermometer for this caramel since it is folded into whipped cream it just needs to be dissolved and golden. It's not to sweet but with a great creamy caramel flavor!

I wanted a bite size portable mousse type dessert for events where a whole glass of dessert is to much, these are perfect, bite size and makes enough for a crowd!

I wanted to use a scoop spoon and came up with this recipe. Enjoy digging in until hitting a the chocolate crunch for the best part.・Use any cup you like. This recipe is for 4 cups.・In step 5 be careful of overheating and make sure you whip heavy cream loose. Recipe by nyonta

1. I got the idea (if my vague memory serves me right) from a cocoa mousse recipe (or it could've been a chocolate mousse, I can't remember), which I used to make a lot from a recipe found in my diet sweets cookbook.2. Coffee is easier, cheaper, and more convenient to make (than cocoa, chocolate, etc.). These ingredient amounts are what I ended up with, after experimenting many times trying to make it fluffy and creamy, while keeping down the calories..At Step 3, there's more water than gelatin powder, so I dissolve it in residual heat (in the bowl from Step 2). If this worries you, add gelatin (and sugar if desired) to the bowl after dissolving it completely in a microwave. As a reference, heat it a little over 10 seconds at about 500W without plastic wrap. This recipe will be about 108 total calories (For 2 servings, excluding topping) if you substitute heavy cream and milk with low-fat ones, and the sugar with artificial sweetener (e.g. about 2 teaspoons of Palsweet 1/12). Please refer to this as a guide if you need to make this as low calorie as possible due to dietary restrictions, etc. For 2 cups (about 100ml capacity). Recipe by Sabumochi

I bought plenty of strawberries and somebody also gave some to me. I used them to make a mousse with a little bit of an effort.You can use any kind of 12 cm mould, but I used a tart mould. I use the same mould for the sponge and jelly inside.Alcohol content is evaporated from the white wine so you won't taste too much of it. For 15 cm [5.9 in] circle mould with removable bottom. Recipe by Kyansama

I heard that strawberries, which contain plenty of folic acid, are good for expectant mothers, so I came up with a delicious way of enjoying them. If the strawberries are sweet, you only need a small amount of sugar.The key to the light, airy texture is not whipping the heavy cream too much! Even slightly tart or unripened strawberries can turn into a stylish dessert. For 4 servings. Recipe by Nagomipan