Orange And Cinnamon Mousse

• 1/2 cup sugar
• 1/2 cup orange juice
• 1 None cinnamon stick
• 1 tbsp grated orange peel, plus additional, to serve
• 1 tbsp unflavored gelatin
• 2 None egg whites
• 1 1/4 cups heavy cream
• None None Ground cinnamon, to serve

1. Place sugar, orange juice and cinnamon stick a small saucepan on medium heat. Stir until sugar dissolves. Bring to a boil. Reduce heat to low and simmer, without stirring, for 5 mins. Remove from heat. Stir in orange peel. Transfer to a bowl. Cool to room temperature.
2. Whisk gelatin briskly into 1/4 cup boiling water in a small bowl until dissolved. Cool to room temperature. Whisk into juice mixture.
3. Beat egg whites in a clean, dry bowl with electric mixer until soft peaks form. Beat cream in a separate bowl until soft peaks form. Fold egg whites then whipped cream into juice mixture.
4. Spoon into six 1/2-cup serving glasses. Cover and refrigerate for 2 hours or overnight, until firm. Dust with cinnamon and top with additional grated orange peel to serve.

sugar, orange juice, cinnamon stick, orange peel, unflavored gelatin, egg whites, heavy cream, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/26079 (may not work)