Orange Yogurt Mousse with Crocans

For the orange-yogurt foam, soak the gelatin in cold water. slightly warm a quarter of the orange juice with sugar. Wring out the gelatine well, add and liquefy in it. Pour remaining orange juice with orange liqueur into a large enough bowl and place on ice. gradually add the warmed orange juice and whisk with a hand mixer for 5-8 minutes until the liquid begins to gel slightly and is creamy.

Then stir the yogurt into the mixture with a whisk. Whip cream until stiff and gently fold in with a rubber spatula. Pour into a baking dish lined with cling film (capacity 600 ml). Cover with plastic wrap and refrigerate for 4 hours until the foam is firm. 3.

3. In the meantime, for the sugar, put orange juice, hips and butter in a small saucepan and cook over medium heat until syrupy, about 6-8 minutes. Then quickly mix in flour and pistachios with a whisk.

4. 6 tbsp. of crocant mixture at 5 cm intervals on a baking tray lined with parchment paper. Bake in the heated oven on the lowest shelf at 200 °C (gas 3, convection oven 180 °C) for approx. 4-6 min. until golden brown. Cool.

Heat the orange marmalade. Peel the oranges down to the flesh and remove the fillets between the separating skins and add to the marmalade mold. Remove from the heat.

6. remove the firm orange-yogurt foam from the mold, remove the foil and cut it into twelve pieces.

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