Line a cake tin with kitchen parchment paper. The cake will come up to the rim of a 13cm diameter tin, so make the sides of the paper a bit higher.
If you have time, crumble steamed bread and line the bottom of the cake tin with it. You can omit this, of course.
Peel the oranges and slice. Puree in a blender with sugar. You can leave on the membranes and white parts.
Transfer 80-100 ml of the orange puree to another container.
If you lined the cake tin with steamed bread, take 2 tablespoons of the orange juice remaining in the blender and sprinkle over the bread. Flatten the panko with the back of a spoon.
Put the tofu and cream in the blender with the orange puree and blend well.
Dissolve 7g of gelatin in 3 tablespoons of boiling water. Add to the blender and switch on again.
Pour the mixture into the cake tin, and leave until set in the refrigerator. In 20 to 30 minutes, the surface will jell.
Dissolve 3g of gelatin in 2 tablespoons of boiling water. Add the reserved orange puree from step 4 and mix well.
Pour the orange liquid on top of the jelled surface of the mousse from step 8. Leave to chill in the refrigerator again.
In 1-2 hours it will set. It's very soft, so take it out of the cake tin carefully, so it doesn't fall apart.
Story Behind this Recipe
I filled a request by a friend for a dessert made with mandarin oranges.
You can line the bottom with sponge cake or castella cake crumbs. It's even easier if you just make it without a crust. In step 3, I got 250ml of orange juice from 4 mandarin oranges. This is also cute made in cocottes or small pudding molds.