White Chocolate & Orange Mousse

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I love a simple mousse – it’s the perfect dessert if you’re looking for something light after a big meal. I’m always on the look-out for interesting flavours and this one, combining white chocolate and orange, is a perennial favourite. This recipe comes from Genevieve Knights from Tatua.com – a New Zealand based dairy company. The original recipe uses, of course, Tatua’s own delicious Creme Anglaise as one of the ingredients. As it’s easy enough to make, I simply substituted my own. The orange liqueur makes this a mousse for grown-ups, but it’s totally optional – you might want to substitute orange juice instead.


WHITE CHOCOLATE & ORANGE MOUSSE

Serves 6

Ingredients: (Click here for unit converter)

  • 180g white chocolate
  • 3 tablespoons boiling water
  • 1½ teaspoons gelatine powder
  • 4 egg whites (or 3 large egg whites)
  • 30mls orange liqueur (or orange juice)
  • 200ml Crème Anglaise (ready-bought or home-made – if you use my recipe, don’t infuse the milk with orange and cardamom, and halve the recipe)
  • Zest of 1 orange
  • Whipped Cream

Method:

  1. Pour 5cm of water into a medium sized pot and simmer. Switch off the heat and place a bowl on top of the pot so that it fits snugly without touching the water. Break chocolate into the bowl and leave to melt slowly, stirring occasionally.
  2. Mix together boiling water and gelatine until dissolved and set aside.
  3. Separately, whisk the egg whites with an electric beater until they form soft peaks.
  4. Stir the gelatine and liqueur into the chocolate and whisk until smooth, keeping the bowl on top of the pot at all times.
  5. Remove the bowl from the pot, whisk in the Crème Anglaise and orange zest until smooth.
  6. Fold in the egg whites with a large metal spoon until combined. Pour into 6 serving glasses or ramekins and chill for at least 2 hours. Top with whipped cream, immediately prior to serving.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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