Wattleseed mousse with orange jelly

Posted April 30, 2015 by Hannah
Wattleseed mousse with orange jelly, dark chocolate biscuit and blood orange, cinnamon sauce

Posted in : Cuisines :
  • Ready Time :
    0 min




    Chocolate biscuit base

    • 2 Eggs
    • 3 Egg Yolks
    • 60g Castor Sugar
    • 125g Dark Chocolate
    • 125g Butter

    Wattleseed mousse

    • 125g White chocolate
    • 50ml Cream
    • 2 Egg whites
    • 150ml Cream
    • 4g Ground Wattleseed

    Orange Jelly

    • 300ml Blood orange juice
    • 50g Castor Sugar
    • 3/4 Geletine leaf

    Blood orange Cinnamon sauce

    • 250ml Blood orange juice
    • 25g Sugar
    • 2 Cinnamon quills


    Chocolate biscuit base:

    1. Combine eggs, yolks and sugar and beat until light and fluffy

    2. Melt chocolate and butter

    3. Fold sabayon and chocolate

    4. Pour into a lined cake tray and bake in a pre heated oven of 180° for 12 – 15 mins.

    5. Allow to cool

    Wattleseed mousse:

    1. Melt chocolate.

    2. Heat 50ml cream and add to chocolate then allow to cool

    3. Whisk egg whites to a firm peak

    4. Combine 150ml cream and wattle seed, whisk to a firm peak

    5. Fold egg whites into chocolate mixture followed by whisked cream.

    6. Pour over biscuit base and chill.

    Orange Jelly

    1. Bring juice and sugar to boil

    2. Soften gelatine leaf

    3. Strain juice and add gelatine leaf. mix until leaf is dissolved.

    4. Allow to cool but not chill, pour over mousse mixture. (If mix is warm mousse will run)

    Blood orange cinnamon sauce

    1. Bring all ingredients to boil.

    2. Reduce to a simmer and reduce to 1/4 of the volume.

    3. Chill and serve.

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