Take 1 tablespoon of water from the listed measurement and pour into a bowl. Add powdered gelatin and microwave to dissolve (don't boil!). Add granulated sugar and stir.
Add lemon juice and the rest of the water. Chill in the fridge to harden. Use the same container!
Pour orange juice into a pot and boil for 5 minutes over medium heat (the water will evaporate and the juice will reduce to about 60 ml).
Bring cream cheese to room temperature. Whisk well. Add granulated sugar and orange curaçao and mix completely.
When the orange juice from Step 3 has cooled down significantly, add to the cream cheese mixture and mix well. Add the heavy cream mixture and stir everything together. Pour into a container and chill in the fridge to harden.
Peel the orange and top on the mousse. Chop up the mixture from Step 2 to make crushed jelly. Top on the orange.
Decorate with mint leaves and serve.
Story Behind this Recipe
I used my favorite combination of orange and cream cheese to make a chilled dessert.
Simmer the orange juice well, until it's reduced to about 1/3 of the original amount! If you want a chewy result, soak 2 g of gelatin in 1 tablespoon water to add after the orange juice has cooled down in Step 3 (It will be hard enough to use a mold).