orange Panna Cotta with Orange Dark Cocolate Mousse
L’ORANGE CLASSIC - Approx 16 portions
INGREDIENTS:
Orange Segments
100g Sugar
20g Glucose (or Honey)
20g Water
25g Grand Marnier 9 or Cointreau)
METHOD
1. Peel oranges and cut out the segment.
2. Place sugar, glucose and water in a pan. Heat it to a caramel stage.
3. Add oranges and Grand Marnier, leave to simmer
4. Set aside to cool. Do a sauce test for thickness.
5. If it is too thick add some orange juice or water to thin it. Keep wrapped in the fridge.
6. Ready for service.
INGREDIENTS: Preparation in Advance
Orange Panna Cotta
410g Cream
50g Panna Cotta Mix
20g Orange Paste
METHOD
1. Put cream in a sauce pan. Heat up above 80°c or until first bubble. Whisk in panna cotta mix and orange paste.
2. Leave to cool then pour out in a tray lined with glad wrap (approx 100mm x 100mm and 1.5cm deep. Freeze.
3. Once frozen, remove from plastic and cut 1 cm wide. Keep frozen until Chocolate Mousse is ready.
INGREDIENTS:
Dark Chocolate Mousse
300g Choc Mousse Mix
375g Milk
20g Orange Paste (Optional)
METHOD
1. Place all ingredients into a mixer and whisk on high speed for 5min. Scrape bottom of the bowl and whisk another minute.
2. Pipe into 2x Silikomart Finger 75 and push in a the Orange Panna Cotta in each mould. Remove excess mousse and freeze. Save the leftover mousse to pipe on dessert.
3. Demould the frozen mousse and leave to defrost in fridge before service.
FINISHING
1. Place chocolate soil (crumble) or crushed cookies and crispearls on a plate.
2. Place the “Finger” on the crumbs and pipe some mousse on top of it and around as
decoration together with the Orange segments and sauce, then chocolate sauce to finish the dessert.
