Jaffa mousse with grand marnier cream
Hazelnut cocoa sable | burnt oranges | candied orange peel | chocolate twigs
For a little luxury and a brilliant way to finish a dinner party, try my Jaffa mousse with grand marnier cream. I've created this for a number of food demonstrations, popup restaurant, private catering and for my friends. Now it has become one of my favourite signature dishes 📷 @petrinatinslay
16g Castor Sugar
1.5 leaf Gold Gelatin
130g 70% Dark chocolate
270ml Thicken cream
1 tbsp Orange Zest (1 orange)
10ml Grand Marnier
Grand Marnier cream
80ml Thicken cream
10ml Grand Marnier
Hazelnut Cocoa Sable
45g Almond meal
50g Unsalted butter
50g Castor sugar
1 tbsp Cocoa powder
1 tbsp Rough chopped hazelnuts
Candied orange peel
60g 70% Dark chocolate
To make the mousse, Separate the egg yolk and whites in 2 large bowls. Add
sugar into yolks and whisk over a bain marie until double in volume. Soak
gelatin in cold water and whisk into yolk (sabayon) . Melt chocolate in
microwave 45 seconds, then 10 second bursts. Quickly fold warm chocolate into the sabayon. Whisk egg whites to a soft peak and fold into chocolate mixture a third at a time. Using a micro plane, add zest of 1 orange. Whip thicken cream to a soft peak, then add the Grand Marnier into whipped cream. Fold cream into the chocolate mix, leaving 2 Tbsp to smear in piping bag. Take a large piping bag, smear remaining cream and mousse mix ready to pipe into your serving bowl/cup.
To make the cream, whip cream to a soft peak, then add Grand Marnier into
cream, place in a small piping bag.
To make the sable, add all ingredients into a food processor and short pulses
until it becomes a dough. Do not over pulse this mix. Line a baking tray with
baking paper and roll out dough to 1-2mm thick. Bake in 160°c oven for 15-18
minutes, ensure that there is a golden color before taking out to cool. Once
cooled, break up and place in food processor and pulse to a rough sandy
To make the segmented oranges, segment 2 oranges and dehydrate (semi
dried) in a dehydrator or a low oven. Torch segment just prior to serving.
To make candied orange peel, finely julienne peel of 1 orange. Prepare a simple
syrup of 3/4 cup sugar and 3/4 cup water. On low heat, add orange peel and
cook until transparent, around 15 minutes. You can keep with the syrup or
serve after drying in a dehydrator.
To make the choc twigs, temper chocolate by melting halve of the chocolate
in the microwave and then add other half and stir into melted chocolate. Line
2 trays with baking paper. Put chocolate into a piping bag with a small nozzle.
Draw out branches to your own designs. Set in fridge for 2 hours, then dust
with cocoa powder prior to serving.
To serve, pipe mousse into cup/bowl and set in fridge for around 3 hours.
Prior to serving, add 1 tsp of sable, pipe Grand Marnier cream on. Add burnt
oranges, candied orange peel, then the chocolate twigs and decorate with edible flowers. I like using baby snapdragon flowers, if i can find them.
Happy cooking! Please post a photo of your dish on instagram. I would love to see your creations, do tag with #jimmywongeats