Warm Orange and Caramel Mousse in the iSi Gourmet Whip

Preparation

1. Caramelize the sugar in a pan.
2. Mix the starch and 2 tbsp. orange juice until smooth and set aside. Pour the remaining orange juice and cognac into the caramelized sugar and boil until the caramel has completely dissolved.
3. Add the starch mixture, stir well and cook for 1 minute. Remove from the heat.
4. Add the QimiQ Classic and Mascarpone, blend and strain (if necessary).
5. Pour into a 0.5 litre Gourmet Whip, screw in two chargers and shake well.
6. Keep in a hot water bath at a maximum temperature of 65° C. Shake well before serving.