Juice the oranges in a juicer. You will use 100 ml of the juice for the mousse and the remaining flesh for the jelly.
Soak the two portions of gelatin in water in separate dishes. One should be 2.5 g gelatin + 1 tablespoon water, the other 2.5 g gelatin + 2 tablespoons water.
Make the mousse: Mix together the milk and yogurt. Put the orange juice and sugar into a small pot and bring to a light boil. Add the soaked gelatin.
Once the gelatin has dissolved, turn off the heat and let cool. Add the milk and yogurt and use a whisk to mix together. Mix until it reaches a mousse-like consistency.
Transfer Step 4 mousse into dishes, filling them about 70% each. Transfer to the refrigerator to chill.
Make the jelly topping: Combine the white wine and granulated sugar in a small pot and cook off the alcohol. Add the oranges and gelatin and dissolve.
Pour into a flat tray or container and let cool. Transfer to a refrigerator and thoroughly chill. Once chilled, use a fork to crush it up.
Top the mousse with the jelly from Step 7. Garnish with mint and enjoy.
The soft mousse and the rich orange jelly is refreshing and delicious.
Story Behind this Recipe
I don't really like mousse with too much heavy cream so I wanted to come up with a refreshing mousse with what I had in my refrigerator.
You don't need to drain the yogurt. It's okay even with the whey. When juicing the oranges, you don't need to strain it! I used 5 g gelatin packages. I wrote to use 2.5 g of gelatin, so just eyeball half and half!