Preparation time: 15 minutes
Cooking time: Very fast – a few minutes
Refrigeration time: 2 hours

1. Pour a third of the juice into a saucepan and heat over low heat.
2. Off the heat, melt the gelatin in the warm orange juice – if using sheets, it should first be softened in cold water and drained. Add the remaining orange juice.
3. Beat the egg yolks with the sugar until thick and pale. Blend in the cooled orange juice mixture.
4. Beat the egg whites with a pinch of salt and gently fold into the orange mixture.
5. Divide the mousse among individual glasses. Refrigerate for 20 minutes or longer.
6. Garnish with a mint leaf just before serving.