Caramel Mousse

Whip together the yolks, 2 Tbs. sugar, and 1/2 cup caramel sauce, or more to taste, over hot but not boiling water until hot and thick, about 10 minutes. The mixture should leave a thin ribbon trail when you raise the whisk. (To cook the yolks properly, the mixture should reach at least 165°F.) Remove from heat and continue beating until lukewarm.

Combine the orange juice and the gelatin in a small stainless-steel bowl. Let the mixture stand for 5 minutes and then melt over hot water, bringing the mixture to about 100°. Let cool slightly.

Prepare a meringue by combining the egg whites and 1 Tbs. sugar and whipping this mixture to medium-stiff peaks-until peaks fall over just slightly. Whip the cream to medium stiff.

To assemble the mousse, fold the slightly warm gelatin mixture into the egg-yolk mixture, then fold in the meringue, and finally fold in the whipped cream. Refrigerate at least 2 hours.