Orange and Raspberry Mousse

Orange and Raspberry Mousse

This cloud-like mousse is deceptively rich and heavy with the flavours of Summer.  It makes a lovely cool end of meal dessert.  The mousse can be served in a large trifle dish, however it looks most appealling served in parfait or cocktail glasses as individual serves.

 

500 grams raspberries (frozen are fine)

3 oranges, zest and juice

3 tablespoons icing sugar

3 egg yolks

1 vanilla pod, seeds scraped

100 grams caster sugar

3 tablespoons Cointreau, Grand Marnier, Rum or liqueur of your choice

4 teaspoons gelatine, dissolved in water

300mls double cream, whipped

200mls whipped single cream, whipped to stiff peaks

2 egg whites

Additional 100 grams white chocolate and 200 grams of raspberries for serving.

Place the raspberries and icing sugar in a blender with the orange juice and liqueur and blend until smooth.

Whisk the egg yolks together with the vanilla and caster sugar until it is thick, glossy and very pale.  Work the berry puree into the egg yolk mix, until the two are combined well.

Add the dissolved gelatine to the mixture, whisking it to ensure there are no lumps.  Add the zest of two oranges and set aside.

In a separate bowl, combine the creams and add about two thirds of the cream to the berry mousse mixture.

In a separate bowl, whisk the egg whites with a pinch of salt into stiff peaks then combine with the mousse mixture until the mousse is a consistent colour and texture.

Chill the mousse for about 15 minutes before decanting into serving dishes.

To serve:

Melt the white chocolate with the zest of an orange and a tablespoon of the whipped cream until very glossy.

Drizzle the melted chocolate in thin ribbons around the inside of a serving glass and add a few raspberries, pressing them into the chocolate in the base of the glass.

Spoon in a small layer of mousse, then a layer of cream with a layer of raspberries, then top with a thick layer of mousse, drizzles of white chocolate and a generous tumble of fresh raspberries with threads of orange zest.

Chill for at least 2-3 hours before serving.