White chocolate mousse with orange cinnamon tarragon jelly

White chocolate mousse with orange cinnamon tarragon jelly

Print Recipe
Cook Time 45 minutes
Resting time 4 hours
Wine Sauternes
Servings 4 people

Equipment

  • kitchen machine or hand mixer
  • fridge
  • juicer

Ingredients
  

Mousse

  • 60 gram white chocolate
  • 2 eggs
  • 25 gram granulated sugar
  • 150 ml cream
  • 1 vanilla pod
  • 1 sheet of gelatin
  • 8 gram vanilla sugar

Jelly

  • 1 orange
  • 1 sheet of gelatin
  • dried tarragon
  • ground cinnamon

Instructions
 

White chocolate mousse

  • Place one gelatin sheet in a bowl of cold water.
  • Melt the chocolate au bain-marie. Make sure the water does not boil and do not stir the chocolate.
  • Whip up the cream and put the whipped cream in the refrigerator.
  • Then separate both eggs and beat the egg yolks with 25 grams of granulated sugar until fluffy. Cut a vanilla pod in half, scrape out the marrow and mix it into the egg yolk mixture.
  • Remove the pan with chocolate from the other pan (with water) when the chocolate has melted. Test this by lightly piercing the chocolate with a fork. Then take your gelatin sheet from the cold water and dissolve it in 1 tablespoon of hot water. Mix this hot gelatine water into the melted chocolate with a whisk until it's a nice smooth mass.
  • Mix the egg yolk mixture and the chocolate in a bowl and let it cool briefly.
  • In the meantime, beat the egg whites until stiff with a hand mixer or kitchen machine (make sure you only have egg whites (not part of the yolk) and that you use a bowl that is really clean and free of grease). When the egg whites are stiff and fluffy, add a bag of vanilla sugar and beat again until the sugar is well mixed into the egg whites.
  • Then mix the whipped cream and the stiff egg whites into the chocolate mixture with a whisk (make sure the chocolate mixture is not still warm, otherwise the mousse will curdle).
  • Divide the mousse among 4 glasses and place them in the refrigerator. Let them set for at least 2 hours (but make sure it's actually set before you poor over the orange juice).

Orange jelly

  • Place another gelatin sheet in a bowl of cold water for at least 5 minutes.
  • Squeeze an orange and heat the juice in a saucepan. Take off the heat when it starts to boil.
  • Take the gelatin sheet out of the cold water and dissolve it in the warm orange juice. Mix a pinch of cinnamon into the juice and whisk it a bit to make sure there's no clutters.
  • Let the the juice cool down for a while (not in the refrigerator though, because otherwise it will already set).
  • Divide the juice over the glasses with chocolate mousse after they have been in the refrigerator for at least 2 hours (the mousse must be set by now, otherwise you will have to wait longer). Poor it on very carefully to prevent parts of the mousse from mixing through the juice. You'll get a slightly smaller layer of juice than the one in the picture, but that's actually better. Sprinkle some dried tarragon leaves into all the glasses. Then put the glasses back in the refrigerator. Once the orange juice has turned into orange jelly, the dessert is ready!
Filed Under: Dessert