I thought I'd post a special treat for Valentines day and because this, February, is the month of amore. The challenge for these GGM chefs, Pastry Chef Paw Mikkelsen and Chocolatier Ingo Wullert was to use an imported blood orange juice imported from Sicily. Well, the phrase great minds think alike has never been more true. Paw and Ingo have brought two wonderful variations of a blood orange mousse that will have your lover literally eating out of the palm of your hand. Hmmm.....this could get interesting. And, the great thing about them is that while they may look intimidating, that's just due the presentation. With a just a little time, patience and practice, you too can get fancy in the kitchen. The recipes are easy to follow and the home cook will have no problem.
What could be more romantic? The one you love, luxurious sweets, succulent fresh berries, combined with a glass of champagne........soft lights........ ahhh love!
From Chef Paw Mikkelsen:
Blood Orange Mousse
7 sheets gelatin
1 quart heavy cream
2 1/2 cups puree or juice of blood orange
2 oz lemon juice
2 cups egg whites
1 lb 2 oz sugar
Dissolve gelatin in cold water. Remove gelatin sheets and squeeze squeeze out excess water. Melt the gelatin down in the blood orange juice over a double boiler and add the lemon juice.
Whip the egg whites with half of the sugar. Add the rest of the sugar before whites become a meringue. Whip to a soft peak. Add juice and gelatin in to the meringue. Fold this entire mix in to the cream.
Put in heart shaped molds or in a pan. (If using a pan, cut shapes out after freezing). Freeze and unmold mousse. Serve with anglais sauce or a fruit sauce.
From Master Chocolatier Ingo Wullaert
Dark Chocolate Blood Orange Mousse
16 oz heavy whipping cream
12 oz dark chocolate (drops)
5 oz whole milk
2 oz blood orange juice
1 oz orange liqueur
½ oz lime juice
Combine in microwave safe bowl, milk and chocolate drops. Heat in the microwave for about 2-3 minutes. Take out and stir the mixture until smooth. Add the blood orange, liqueur and lime juice. Stir until blended.
Whip the heavy cream into soft peaks. Fold the heavy cream into the chocolate mixture. Pour in heart shaped cups, if available.
Refrigerate mousse to firm texture. Decorate with cocoa powder, chocolate or fruit.
I hope you have a wonderful Valentines day and please let me know if you makethese as I would love to know how they came out.
As always, Bon Appetit,