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.