White Chocolate Orange Mousse
White Chocolate Orange Mousse
Caramelised Orange Segments
- Preheat oven to 180C.
- For the Orange Curd, place the butter and sugar into a small saucepan and place over a medium heat. Once melted, add the orange juice and zest. Reduce the heat and simmer very gently for 5 minutes to infuse. Remove from the heat.
- Drain the gelatine and squeeze out excess water. Mix the gelatine through the orange mixture and stir until dissolved. Strain through a fine sieve into a pouring jug.
- Pour the curd into 2cm dome moulds and place into the freezer until hard.
- For the White Chocolate Orange Mousse, place the white chocolate, 120g of the cream and orange zest into a bowl and set over a saucepan of simmering water. Stir occasionally until chocolate melts. Remove from the heat and stir until combined. Drain the gelatine and squeeze out the excess water. Add to the chocolate cream mix and mix through until gelatine dissolves. Set aside to cool.
- Meanwhile, place the remaining 160g of cream into the bowl of a stand mixer fitted with a whisk and whisk to soft peaks. Fold through the chocolate mixture.
- Strain through a fine sieve into a pouring jug and set aside.
- For the Almond Dacquiose, place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Gradually add the sugar and whisk the sugar has dissolved and the meringue is smooth and glossy. Fold in the almond meal.
- Spread into a lined shallow 24cm x 34cm baking tray and bake until browned and just cooked through, about 15 minutes. Remove from the oven and set aside to cool slightly.
- Using a 5.5cm round cutter, cut 8 rounds from the sheet of dacquiose and set aside. Break the remaining dacquiose into the bowl of a food processor and process to a fine crumb. Set aside.
- To assemble, pour the cooled White Chocolate Mousse into eight 6cm dome moulds until about ½ cm from the top. Place into the freezer until mousse begins to firm. Remove the tray of domes from the freezer.
- Remove the Orange Curd domes from the freezer and unmould. Place one Orange Curd Dome, flat side up, into the mousse domes and press in gently so the curd dome is centred inside the mousse dome. Level the surface of the mousse dome with a large offset spatula. Press a round of Almond Dacquiose into the mousse until level with the mould. Return to the freezer until the mousse is frozen.
- For the Mirror Glaze, place the white chocolate callets into a medium bowl and set aside. Place the glucose, sugar and 75ml of water into a saucepan and place over a medium heat. Stir until the sugar dissolves then bring to a boil. Remove from the heat.
- Drain the gelatine and squeeze out the excess water. Add to the sugar syrup and stir until gelatine dissolves. Add the condensed milk and stir to combine.
- Pour the mixture over the white chocolate and using a stick blender and blend until smooth. Add the orange zest and mix through.
- Strain into pouring jug and set aside to cool.
- For the Caramelised Orange Segments, place the sugar and ½ cup of water into a small saucepan and place over a high heat. Stir until the sugar has dissolved then boil until a thin syrup forms, about 2-3 minutes. Remove from the heat.
- Place the orange segments into the sugar syrup for a minute and then remove and set aside on a plate to cool.
- To glaze the domes, unmould the mousse domes and place flat side down onto a wire rack placed over a baking tray.
- Pour the cooled Mirror Glaze over the domes, ensuring they are completely covered, and allow the excess to drain away.
- Once starting to set, place the cooled orange segments on top of each of the domes.
- To serve, spread 2 tablespoons of the Almond Dacquiose crumb through the centre of each plate. Using an offset spatula, carefully lift the White Chocolate and Orange Mousse domes from the rack and place onto the crumb. Arrange the fresh orange segments, white chocolate shavings and orange zest over the crumb.