1. Take 3 pieces of cake and take 2 pieces.
2. Trim the cake slices in a small circle.
3. Scrub the oranges to clean the skin, cut thin slices in the middle, and cut 10 slices to prevent some of them from breaking after cooking.
4. Juice the cut head and tail and take 140 grams.
5. Put 500ml of water and 60g of sugar in the pot, put the orange slices in, boil on high heat and turn to low heat. In the meantime, skim the froth to remove the bitterness.
6. Cook until the orange peel becomes transparent and soft.
7. Drain the water on the shelf.
8. Take a complete orange slice and spread it on the edge of the 8-inch mold (as shown in the picture). (The bottom of my mold is not smooth, and it is covered with plastic wrap, which is convenient for demoulding and smoothing the surface)
9. Soak 140 grams of orange juice into 21 grams of gelatin powder.
10. Heat over water until the gelatin powder melts.
11. 400 grams of milk, 60 grams of sugar and 1 teaspoon of vanilla extract are boiled.
12. Add 8 egg yolks with 120 grams of sugar and beat until white and thick.
13. Pour the boiled milk little by little and stir at high speed while pouring. (At the beginning, the milk must be poured a little bit. Stir it quickly while pouring, or it will turn into egg drop soup.)
14. Then pour the orange juice gelatin liquid and stir well.
15. Sift the mixed egg mixture into the pot.
16. Cook on low heat until a little thick. (It must be boiled on low heat, otherwise it will turn into egg white.)
17. Put it in cold water and let it cool down quickly.
18. Whip the whipped cream until there are obvious lines, which can alleviate the flow.
19. Pour in the cooled egg yolk liquid and mix well to form a mousse liquid.
20. Pour 1/3 of the mousse egg mixture in the mold.
21. Brush one side of the cake with boiled orange sugar water.
22. Put the sugar water side down into the mold and press it with your hands.
23. Pour in the mousse, put on the second cake slice brushed with sugar water, and press it with your hands. If it is not full, pour in the remaining mousse until the mold is full. Keep it in the refrigerator for more than 6 hours.
24. Use a hair dryer to blow around the edge or apply a hot towel to easily demould.
25. The appearance of demoulding. Doesn't it look good? It doesn't matter, soak the knife in boiling water and trim the edges.
26. The beautiful and delicious orange mousse is here.
27. The remaining liquid mousse and orange slices were made into 4 mousse cups on the side of the cake.
