Chocolate orange dessert consisting of
– chocolate mousse,
– orange jelly,
– sponge cake,
– chocolate ganache,
– brown velvet spray,
– chocolate ice cream scoop.
Equipment used
– Silikomart Essential X6 mould
– Silikomart quenelle mould
– Silikomart tourbillon mould
– Ancel 210 Bloom gelatine (gold quality)
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Ingredients
Sponge cake
1 egg15g sugar5g flour10g cornflour
Orange jelly80g water200g orange juiceorange zest80g caster sugar.9g gelatine
Chocolate mousse
✔85g milk chocolate
✔85g milk
✔20g sugar
✔1 egg (yolk and white)
✔85g whipped cream
✔2g gelatine
Whipped chocolate ganache
✔30g cream
✔30g chocolate
✔60g cream
✔1g gelatine
Chocolate ice cream
Brown velvet spray
The recipe
For 4 entremets
Sponge cake1 egg15g sugar5g flour10g cornflour
Separate the egg white and yolk. Mix the yolk with the caster sugar. Add the flour and cornflour. Mix.
Beat the egg whites until stiff. Gently fold into the previous mixture. Pipe in a circle, larger than the diameter of your mould, onto a baking tray lined with baking paper. Bake at 180°C for 8-9 minutes.
Leave to cool, then cut out 4 circles of sponge cake smaller than the diameter of your mould. Set aside until ready to assemble.
Orange jelly80g water200g orange juiceorange zest80g caster sugar.9g gelatine
In a saucepan, heat 80g water, 200g orange juice, the zest of one orange and 80g caster sugar. Remove from the heat and add 9g of gelatine, squeezed dry and previously softened in a bowl of cold water.
Fill 4 moulds of the Silikomart Tourbillon 28 mould and place in the fridge until the jelly sets, then in the freezer. Pour the rest of the jelly into a deep dish and place in the fridge.
Translated with DeepL.com (free version)
When the jelly has set, cut out 4 circles using the same cutter as the one used to cut the sponge cake.
Keep chilled until ready to assemble.
Chocolate mousse
✔85g milk chocolate
✔85g milk
✔20g sugar
✔1 egg (yolk and white)
✔85g whipped cream
✔2g gelatine
Place the gelatine sheet (2g) in a large bowl of cold water. In a mixing bowl, combine the egg yolk with 10g of caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.
Pour this hot custard over the milk chocolate, stirring with a whisk until it has melted. Set aside.
Whip the well-chilled liquid cream with a mixer and add it to the cream (once it has cooled slightly to below 35°C), mixing gently with a spatula. Whisk the egg whites until stiff and fold them into the mixture.
Assembly
Fill your Silikomart Essentiale mould with chocolate mousse, making sure to cover all the edges.
Add a slice of orange jelly
Top with chocolate mousse and finish with the sponge cake.
Place in the freezer overnight.
Dressage
Whipped chocolate ganache
✔30g single cream
✔30g milk chocolate
✔60g cold single cream
✔1g gelatine
Place the gelatine sheet in a bowl of cold water. Heat the cream in a saucepan. Remove from the heat and pour in three stages over the melted milk chocolate. Add the drained and softened gelatine. Then pour in the cold single cream. Mix, cover with cling film and chill for at least 4 hours.
Remove the desserts from the moulds and immediately apply the brown velvet spray.
Place your dessert on your serving plate.
Remove the orange jelly from the mould and place it immediately on your plate. I cut off one side.
Beat the chocolate ganache with an electric mixer and pipe it onto your plate using a fluted nozzle.
I decorated my plate with a scoop of chocolate ice cream moulded using a Silikomart quenelle mould and a piece of candied orange.
