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Chocolate and rosewater mousse with an orange blossom crème brûlée

11 September 2006

MOUSSE

(serves eight)

4oz light chocolate sponge (approx)
6 eggs
1oz caster sugar
1tsp rosewater aroma
6oz dark bitter chocolate couverture
¼pt double cream
1 leaf gelatine
Dash of eau-de-vie framboise
½pt raspberry jelly (made from raspberry coulis passed and 1 leaf of gelatine added)

Line the base of a rectangular shallow container with chocolate sponge. Over a simmering bain-marie whisk the eggs and sugar into a light sabayon. Add the rose aroma. Melt the chocolate.Whip the cream. Melt the gelatine in the eau-de-vie. Place the eau-de-vie into the sabayon. Add half of the sabayon into the chocolate. Mix well. Add the rest and fold in the whipped cream. Place mixture into the container. When set top with the raspberry jelly.

BRULEE

6 egg yolks
2oz caster sugar
1pt double cream
1 vanilla pod
Zest from 2 oranges
Orange blossom water totaste

Whisk the egg yolks and the sugar. Bring the cream to the boil with the vanilla orange zest and orange water. Whisk this onto the eggs and pour into a clean pan. Cook over a gentle heat until it coats the back of a spoon. Pour into individual small ramekins and cook in a bain-marie over a very low heat.

To serve
Cut slices of mousse and place one slice on each plate. Turn out brûlées. Serve with crème anglaise flavoured with rosewater.

Suggested wines
Elysium Black Muscat Andrew Quady California or Louis Roederer Champagne Brut Rosé 1986

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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