Two Kinds of Mousse with Orange Sauce

Make each mousse with half the amount of the skim milk. Mix both types with a whisk to create a marble pattern. Place in the refrigerator.

Separate oranges from peel and fillet. Beat the creme double. Fold in the finely chopped fillets of half the oranges. Flavor the sauce with sugar and Cointreau.

Shortly before serving, form dumplings from the mousse, serve on plates with the sauce, and garnish with the remaining orange fillets.

Rainer Kemmler 2:2452/113.23 @ fidonet **

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