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Chocolate and cardamom mousse, caramelised clementine

11 September 2006
Chocolate and cardamom mousse, caramelised clementine

Ingredients

(serves four)

4 clementines
Stock syrup
Icing sugar
4 scoops of basic orange sorbet

For the mousse (enough for eight portions)
250g dark chocolate
50ml double cream
50ml cardamom-flavoured stock syrup
4 egg yolks
6 egg whites
4 tempered chocolate cylinders
80g sugar

For the sesame and chocolate tuiles (enough for 50 tuiles) 600g sugar
Zest of 2 oranges, grated
375g sesame seeds
375g plain flour
75g cocoa powder
375ml orange juice
375ml melted butter

For the foam
2 egg yolks
100ml stock syrup
2 oranges juiced and zested and reduced by half

Method

For the mousse, melt the chocolate over a slow bain-marie, boil the double cream and add to the chocolate, stir in well. Whisk the stock syrup and egg yolks to a sabayon over the bain-marie, then fold the two mixes gently together and allow to cool.

Whisk egg whites to stiff peak then slowly add sugar while whisking to form a meringue.

Gently fold the meringue into the chocolate mix and three-quarters fill the tempered chocolate cylinders and refrigerate.

For the tuiles, mix together all the dry ingredients and slowly add the wet to form a paste. Refrigerate before use. Spread thin tuiles on a baking tray, cook at 145°C for four minutes and shape as required. Keep in a dry place until needed.

For the foam, add all the ingredients into a bowl and whisk over a bain-marie until the froth forms.

To finish, peel the skin and pith off the clementines and poach very gently in stock syrup for two minutes.

Cut in half widthways, sprinkle with icing sugar and caramelise the tops with a blowtorch and allow to cool.

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