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Caramel & orange mousses
- 4 sheets of leaf gelatine
- zest 3 oranges , juice of 2
- 4 eggs , separated
- 100g golden caster sugar
- 2 tbsp Grand Marnier (optional)
- 300ml pot double cream
- 50g golden caster sugar
- 3 oranges , cut into segments
Directions:View on BBC Good Food
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