MANDARIN MOUSSE CUPS

• 1 pkg. Unflavored gelatin (7g)
• 2 tbsp orange juice
• 2 cans each 10 oz. Mandarin orange sections, drained
• 2 tbsp condensed milk
• 1 tsp finely grated orange rind
• 1 � cups whipping cream

In small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Warm over low heat until dissolved; set aside.

Remove 30 mandarin sections to bowl; set aside. In blender, puree remaining mandarins, condensed milk, orange rind and gelatin mixture until smooth. Scrape into large bowl. Refrigerate until thickened to consistency of egg whites, about 30 minutes.

In bowl, whip cream; fold one-quarter into mandarin mixture. Fold in remaining whipped cream/ Refrigerate until thick enough to mound firmly on spoon, 1 - 2 hours.

Place cups on tray. Using piping bag fitted with star tip pipe or spoon heaping 1 tbsp mousse into each cup.

Refrigerate until firm, about 2 hours. Top each cup with mandarin piece.