- Orange and Cinnamon Compote
- Oranges segments from 3 – 4 oranges
- Zest of ½ an orange
- 10g Brown Sugar and 3g NH Pectin blended together
- 145g Brown Sugar
- 3g Citric Acid
- 30g Grand Marnier
- Passion Fruit and White Chocolate Mousse
- Ingredients
- • 225g eggs
- • 645g passion fruit puree
- • 95g caster sugar
- • 35g cream powder
- • 306g Callebaut Finest Belgian White ChocolateW2NV
- • 45g Callebaut Mycryo Cocoa Butter (NCB-HD706-W44)
- • 637g whipped cream
- Brazil Dark Chocolate Mousse
- 275g Full Fat Milk
- 85g Egg Yolks
- 60g Sugar
- 350g Callebaut Dark Chocolate Single Origin Brazil (CHD-Q68BRA-E4-U70)
- 580g Semi Whipped Cream – 35% fat
A Verrine of Tropical Fruits and Single Origin Brazil Dark Chocolate Mousse
Ingredients
Method
Orange and Cinnamon Compote:
Cut the orange segments into small pieces
Place the orange segments, zest and blended brown sugar and pectin in a saucepan – warm – until the pectin thickens the juices
Add the additional brown sugar - cook to 102’C
Add the citric acid and Grand Marnier
Allow to cool – Use
Passion Fruit and White Chocolate Mousse:
• Make a crème Patisserie with the passion fruit puree, eggs, sugar and cream powder
• Pour the warm crème patisserie onto the white chocolate and Mycryo cocoa butter
• Blend the mix at 35’C, then fold through the semi whipped cream
Brazil Dark Chocolate Mousse:
Make a crème anglaise with the milk, egg yolks and sugar
Stir in the dark chocolate
Cool to 35’C
Fold in the semi whipped cream
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
