Today a recipe taken from my book “Cervia e Milano Marittima Sapori Colori Profumi”

I N G R E D I E N T S
220 g of squacquerone
180 ml of fresh cream
40 ml of milk
5 g of gelatin
40 g of powdered sugar
n. 1 can of nitrogen (N)
60 g of dark chocolate

I N G R E D I E N T S
FOR THE
JAM
250 g of juice and wedges
peeled oranges in vivo
80 g of sugar

Put the gelatine to soak in cold water for 15 minutes, then squeeze it and dissolve it in 50 grams of hot cream. Mix sugar with squacquerone and milk, add the cream and finally the gelatine melted . Stir the mixture well and strain through a fine sieve; then fill the siphon, loaded with nitrogen and shake.
Store in the refrigerator at + 2 ° C.

Cook oranges and sugar in a copper pan, without making too much thicken the jam.
Allow it to cool.
Temper the chocolate and spread it thin on a silpat. Let cool and peel off.
Serve the mousse in cups with jam and chocolate.