fbpx

Lukewarm chocolate mousse with orange soup

Lukewarm chocolate mousse with orange soup: Today a cool sweet, Lightweight, made of soft and tasty contrast between the fatness of dark chocolate mousse, the acidity of the crisp caramelized oranges and raspberry. Is’ a dessert that I devised to use the wonderful Sicilian oranges. These are the oranges of Etna, you see advertised on tv and in the papers lately under the brand name Rosaria: are oranges of varieties Tarot Igp, lightly pigmented Red. Is, If you want to know more, I invite you to read my report on visit to the production facility in Belpasso (Catania). If you fancy a sweet not too sweet, that combines the freshness of fruit to chocolate delicacies and is a fine meal, try this…

Ingredients for 4 people:

for Orange soup

  • 2 oranges from Sicily Igp
  • 30 ml Cointreau
  • 50 grams caster sugar
  • 1 teaspoon cornstarch

for chocolate mousse

  • 50 milliliters of liquid cream
  • 180 grams of dark chocolate 70%
  • 250 grams of whipped cream
  • cinnamon as required
  • a pinch of freshly ground white pepper

for the raspberries jacks

  • 100 grams of raspberries
  • 100 grams caster sugar
  • Pistachio (preferably Bronte) to taste

 

For the mousse, I advise you to prepare at least 2-3 hours before, chop the chocolate fondant. Heat until boiling the 50 milliliters of liquid cream and pour over the chocolate. Let it sit a minute and then, with the help of a spatula, stir until mixture is glossy and smooth. Add the white pepper and cinnamon. Combine the whipped cream until stiff up or get a frothy and swollen. Cover with plastic wrap and refrigerate for at least 2 hours.

For the raspberries jacks, prepare a caramel with the sugar, letting it cook over low heat until liquid and color amber, then carefully (the hot caramel is one of the most dangerous things you can handle in the kitchen), Dip the top of each caramel raspberry in lightly greased or parchment paper and leave to cool on the silpat, the silicone mats (great invention!)

For the soup, wash the oranges, Peel a, Peel the garlic cloves and cut into small pieces. Squeeze the other and put the juice in a saucepan. Combine the cornstarch in the orange juice still cold and heat the juice to bring it to a boil, then immediately turn off. Combine the chopped peeled oranges to live and allow to cool.

Composition of the dish: pour the soup of oranges on the plates (I suggest you use the pouches), place in the center of each plate a quenelle of chocolate mousse and decorate with candied raspberries and chopped pistachios.

 

You might also like

9 comments

ARDOINO 22 February 2018 at 17:42

Hi Ada , sorry but I speak of Mazeina spoon …but then I do not see where you place , help me?
Thanks
Cesare

Reply
Ada Parisi 22 February 2018 at 17:45

Hello Cesare, you find in the text where we talk about how to make soup “For the soup, wash the oranges, Peel a, Peel the garlic cloves and cut into small pieces. Squeeze the other and put the juice in a saucepan. Combine the cornstarch in the orange juice still cold and heat the juice to bring it to a boil, then immediately turn off. Combine the chopped peeled oranges to live and allow to cool”
You have to dissolve in cold orange juice. Will you let me know?

Reply
ARDOINO 22 February 2018 at 17:47

Acc! that distracted , all right , I continue with this delicacy….I already put aside the cream and mousse +….a gustooooo fear.
Thanks Ada and I'm sorry for the trouble, kisses from the French Riviera!

Reply
Ada Parisi 22 February 2018 at 19:32

You're so welcome, thank you for choosing my own recipe! Greetings and let me know!

Reply
ARDOINO 23 February 2018 at 07:43

Not because I got you pictures …It was not presentable but tastes were.
I did zupetta too thick for too much cornstarch .
The p Once I'm sure it will be better and, I'll send you’ a picture
Thanks Ada!

Emanuela Martinelli January 27, 2015 at 15:49

ADA but how amazing is this sweet. Your affasciano me recipes every time, I like the combinations, the ingredients and presentation. Become every day better, Congratulations my love!

Reply
Sicilians creative in the kitchen January 27, 2015 at 16:38

Emanuela but nice when I see a comment! Because I know you're sincere. I study a lot and put passion, like you. We look like us. I embrace you, ADA

Reply
Antonella January 24, 2015 at 16:46

Dear Ada your blog is beautiful, the special recipes and well explained. Of course the photos are perfect. Congratulations
Antonella

Reply
Sicilians creative in the kitchen January 25, 2015 at 00:09

Thanks Antonella, and of course welcome. Is’ a pleasure to see you here; you make me blush, It takes passion, just like you do. See you soon, ADA

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.