Fromage Blanc Mousse

• Oranges:

• 6 oranges, peeled
• 1 tablespoon plus 1 1/2 teaspoons cornstarch
• 2 tablespoons sugar
• 1 star anise
• 2 pieces allspice
• 1 piece cardamom
• 1 cinnamon stick
• 1/2 vanilla bean, split and scraped

• Mousse:

• 1/2 cup heavy cream
• 1/2 cup fromage blanc
• 1/2 teaspoon vanilla extract
• 1 lemon, juice and zest
• 1/3 cup orange juice
• 2 egg whites
• 4 tablespoons plus 1½ teaspoons sugar
• Pinch of salt
• 6 mint leaves, for garnish

Remove the orange flesh from the membranes and place supremes in a bowl, reserving juice. Pour half of the juice into a separate bowl and set aside. Pour the rest of the juice into a third bowl and add the cornstarch, whisking together to make a slurry.

In a small pot over medium heat, cook the sugar until it turns deep brown and forms a caramel; be careful not to let it burn. Add the reserved plain orange juice, star anise, allspice, cardamom, cinnamon, and vanilla bean; stir to combine. Bring mixture to a boil and simmer for 5 minutes. Stir in the orange juice–cornstarch slurry until the mixture has thickened. Simmer for 2 minutes more, strain, and pour it over the supremed oranges. Refrigerate for about 12 hours.

To make the mousse, use a mixer to whip the heavy cream until soft peaks are formed. Gently fold in the fromage blanc, vanilla extract, lemon juice, and zest. Whisk together until well mixed. In a separate bowl, whip the egg whites, sugar, and a pinch of salt until it holds stiff peaks. Using a spatula, gently fold half the whipped egg white mixture into fromage blanc mixture. Once incorporated, fold in the remaining egg white mixture. Place a piece of cheesecloth over a strainer and place the mixture in the cloth. Allow the excess liquid to drain out for at least 1 hour, but not more than 6 hours.

To serve, divide the orange segments among 6 plates. Using 2 spoons, make a quenelle of the mousse and place on top of the oranges. Garnish with a mint leaf and serve.