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Orange Mousse

2 Oranges 1 Cup Honey 1 Teaspoon Powdered Gelatine 2 Cups Thick Cream Peel and cut up the oranges, rejecting the white inner skin. Heat the honey over boiling water. Soak the powdered gelatine in a tablespoon of water. Add the orange and the gelatine to the honey and stir for 5 minutes; then remove it from the fire, and when cold add the cream, whipped stiff, Pack in ice and coarse salt (equal quantities) and let stand 3 to 4 hours. Pineapple or other fruit may be used instead of orange.