Oranges with orange mousse ...

Several years ago, at the Schönau restaurant in Bern (the building was demolished in the 2013), I had the opportunity to try one magical orange mousse.
I could not resist the temptation to have the recipe dictated to me (found here) and to propose it several times to my guests.

Recently, however, I found a very similar preparation on the web that immediately convinced me ... one recipe (you find here) accompanied especially by a very original presentation as well as a preparation of greater simplicity of execution.

I made a couple of changes closer to my taste and habits in the kitchen and the result, from the first time, was above expectations.
Those who tried it appreciated it immediately.
Here is how to repeat it at home!

Ingredients for the cup mousse nature (doses for 4 people):

The doses shown here are for four people.
They can be changed without problems depending on the planned portions.

Provide another orange for the preparation of the necessary orange peels and to prepare any additions of juice.

Preparation:

Divide the oranges in two and empty the pulp thoroughly using a knife or a spoon with fairly sharp edges.
Soak the pulp with half the sugar (helps to get the juice out, by the way) For at least half an hour.

Using a sieve, obtain all the possible juice from the pulp: generally about one cc of 100 juice is extracted from an orange; if it fails, squeeze another orange to supplement the quantity.

Finely chop the orange peel and set aside for the mousse: it will enhance the final taste.
Mix the agar agar with the orange juice.
Whisk the egg yolks (one for orange) with the rest of the sugar mounting them to cream.

Put the saucepan on the fire (medium low) and, stirring, add the orange juice and then the zest (about ¼ of CT per orange).
Bring to a boil and continue cooking, stirring constantly, until the cream begins to thicken (about 2 'from the beginning of boiling).
Remove the saucepan from the heat and let it cool.

Whip the cream firmly and add it, stirring gently, to the orange cream until you obtain a soft and homogeneous cream.

Distribute the mousse in the cups made from half-empty oranges and place them in the fridge for at least a couple of hours.

Serve them directly in the cups decorating them at will.

Guaranteed success!

ADVICES AND NOTES:

• La recipe that suggested me this dessert was taken from the site Adry's world. 
• Wanting to renounce the originality of the presentation, this mousse can also be offered in cups or small glasses.
• Here in the photos it was decorated with simple chantilly cream (cream, vanilla and icing sugar).
  Everyone can decorate them at will (I tried with peeled orange slices, for example).