(Bavarese al Caffe con Arance)
Soak the gelatine in cold water. In the meantime, whip the double cream, sugar and lemon zest with the whisk of a hand mixer until stiff.
Squeeze the gelatine well and let it melt in the hot espresso while stirring. Cool slightly and mix into the cream.
Leave the cream to cool for 2 hours, stirring a few times at the beginning so that the cream can combine well with the espresso.
Remove the peel from two oranges and divide into wedges (fillet). Squeeze the third one. Heat the orange juice and boil it by half. Add the liqueur, stir in the orange fillets and pull (until the mousse is firm).
Use a tablespoon to make dumplings of the espresso mousse, place them on four plates and surround them with the marinated orange salad. Garnish with mint leaves.
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