- 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
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