Chocolate orange pot with warm cardamom sauce

Graham Hornigold

Graham Hornigold

13th June 2013

Chocolate orange pot with warm cardamom sauce

Chocolate orange pot with warm cardamom sauce
Graham Hornigold, Executive Pastry Chef, Hakkasan

Ingredients

  • Spicy bitter orange sauce = 10 pax
  • 50g Sugar
  • 40g Nappage
  • 400 ml Orange juice
  • 1 Star anise
  • 3 Green cardamom
  • Spicy oranges 20g per glass = 10 pax
  • 200g orange fillets
  • 200g Spicy bitter orange sauce
  • Chocolate Mousse 60g per glass = 10 pax
  • 104g Yolks
  • 1 Oranges zest/juice
  • 60g Sugar
  • 40g Water
  • 200g Dark chocolate
  • 400g whipping cream
  • Blood orange and cardamom gel 40g per glass = 10 portions
  • 400ml Blood orange puree
  • 2g agar agar
  • 3g Cardamom pods
  • Blood orange jelly = 10 pax
  • 400g Blood orange puree
  • 6 leaves of gelatine
  • Oreo cluster 3 pieces per glass= 10 portions
  • 45g Sugar
  • 70g Soft flour
  • 25g extra brut coco powder
  • 1g Bicarbonate of soda
  • 2g Salt
  • 65g Butter
  • Blood orange sorbet = 10 pax
  • 1ltr Blood orange puree
  • 400ml Sorbet syrup
  • Salted chocolate cardamom sauce 35g per portion = 20 pax
  • 5g Green cardamom
  • 500ml Semi skimmed milk
  • 100ml whipping cream
  • 2g Malden sea salt
  • 200g Dark chocolate

Method

Spicy bitter orange sauce = 10 pax
Roast the spices in the pan first then
Make a direct caramel by adding the sugar in gradually a bit at a time,
Add the orange juice, bring to the boil and add the Nappage
Reduce by 2/3rds to get the right consistency blitz the spices in to the mix then pass through a fine chiniour into a container.
Spicy oranges 20g per glass = 10 pax
Heat up your sauce to the boil and pour over your segments
Leave to cool overnight to infuse the flavour.
Chocolate Mousse 60g per glass = 10 pax
Whisk the yolks and orange zest up to a thick pale sabayon.
Heat the sugar and water to 121c and pour over the yolks,
Whisk until cool.
Melt the chocolate and semi whip the cream.
Temper the chocolate and the sabayon and mix until fully incorporated
Then fold the cream through and finally add the freshly squeezed juice.
Blood orange and cardamom gel 40g per glass = 10 portions
Crush and Roast the cardamom in a dry pan to realize the flavour
Add the puree and bring to the boil (infuse for 30 minutes) Re boil and add the agar, boil for a minute then strain on to a container and set it in the fridge.
Once set blitz the puree to a smooth gel and pass once more.
Blood orange jelly = 10 pax
Soak the gelatine
Heat a little of the puree and dissolve the gelatine in the hot liquid
Then add to the rest of the puree.
Set in the fridge and then whisk up in a freezing cold kitchen aid bowl until light and foamy
Set in a lined tray and place in the fridge
Oreo cluster 3 pieces per glass= 10 portions
Cream the butter and sugar together then add the rest of the ingredients and bring to a dough.
Break into lumps and spread over trays and bake at 180 degrees
Blood orange sorbet = 10 pax
Mix the syrup together with the defrosted pureeThen churn.
Salted chocolate cardamom sauce 35g per portion = 20 pax
Crush and roast the spices add the milk and salt
Bring to the boil and infuse for 30 minutes,
Re boil and pour over the chocolate and mix together.
Blitz the chocolate soup with a hand blender to blitz the spices
Then pass through a sieve.
Garnish
Red veined sorrel cress 4 leaves per glass
Chocolate popping candy 10g per portion
Chocolate disc

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.