Looking for a dessert which is light as air, yet creamy and smooth? This Heavenly Orange Cloud is it. This classic dessert first appeared in the 1984 edition of Homemade Good News Cookbook and Chef Eddy has modernized it so that it can be served in individual glasses or serving bowls. Makes for a more elegant presentation (and helps with portion sizing as well!) A cross between a pudding and a custard, Heavenly Orange Cloud tastes just like its name.
In a small bowl, combine gelatin and 3 tablespoons water and set aside.
Whip whipping cream to soft peaks (do not whip firm as you would for decorating pies etc.) and set aside in refrigerator.
In a bowl large enough to hold all ingredients, whisk 1/2 cup water, sugar, concentrated orange juice, and orange zest together. Add egg yolks and whisk rapidly to combine.
Place bowl over a hot water bath. Water should not touch bowl. Over low simmering water continuously whip mixture (to prevent making a sweet omelet) until a thermometer registers 165°F-170°F. Remove from heat.
Add gelatin and whisk until combined. Place over an ice bath and stir/whisk until it reaches 75°F. Add orange liqueur if using. Set aside.
Whip egg whites and remaining sugar over hot water bath until it registers 140°F-145°F. Remove from heat and whip until firm peaks form.
Meanwhile, gently fold whipped cream into orange mixture.
Add meringue and gently fold together using a rubber spatula. Fold as little as possible to retain a very light and airy mixture.
Fill in glasses or serving bowls and place in refrigerator.
Place almonds on a cookie sheet and place in a 330°F oven until lightly toasted, about 6 minutes. Set aside until cold.
Whip cream, sugar, and vanilla to stiff peaks.
Sprinkle almonds on surface of orange cream. Decorate with whipped cream and mandarin orange segments.
