for 4 person

Biscotti crunch

80 g	biscuits (e.g. biscotti), roughly crumbled
1 tbsp	orange liqueur (e.g. Grand Marnier)
150 g	lemon curd
1 tbsp	lemon juice

Mousse

1	fresh egg
1	fresh egg yolk
2 tbsp	sugar
1	organic orange, grated zest and juice (approx. 50 ml)
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
1 tbsp	orange liqueur (e.g. Grand Marnier)
1	fresh egg white
1 tbsp	sugar
1 ½ dl	cream, beaten until stiff

How it's done

Biscotti crunch

Divide the crumbled biscuits between the glasses, drizzle with the orange liqueur. Combine the lemon curd and lemon juice, stir until smooth, spread on top.

Mousse

Whisk the egg, egg yolk and sugar. Add the orange zest and orange juice, beat together in a warm bain-marie until you have a firm foam. Add the gelatine, dissolve while stirring. Stir in the orange liqueur, remove the bowl from the bain-marie, place in cold water and stir occasionally, leave to cool until the mixture is just set, stir until smooth. Beat the egg white until stiff, add the sugar, briefly continue beating. Fold into the orange crème along with the cream. Transfer the mixture to a piping bag with a serrated nozzle (approx. 8 mm in diameter) and pipe on top of the biscotti. Cover and chill for approx. 1 hr.

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