Recipe by Chef Nicolas Vergnole (Senior Chef Instructor, Pastry & Bakery Arts)
Orange Mousse Tangerine
February 15, 2018
: 2 hr
: 30 min
: 2 hr 30 min
Fancy an orange-looking dessert for your Chinese New Year? This recipe is for you!
- Orange Mousse
- 1 pouch (7 g/1/4 oz) unflavored gelatin
- 2/3 cup (160 mL) orange juice, freshly squeezed
- 1 cup (250 mL) 1 % or 2 % plain yogurt
- 1/3 cup (80 mL) sugar
- 2 tbsp (30 mL) orange liqueur (optional)
- Finely grated rind of 1 medium orange
- 1/2 cup (125 mL) cream 35 %, lightly whipped
- Orange Compote
- 8 oranges
- 1 cm piece ginger, peeled
- 165 g(¾ cup) white sugar
- 250 ml(1 cup) dry white wine
- 1 cinnamon quill
- 3 cloves
- Genoa Sponge biscuit
- 6 large eggs, room temperature
- 1 cup granulated sugar (210 grams)
- 1 cup all-purpose flour (130 grams)
- ½ tsp baking powder
- Orange spray Coating
- 100g White Chocolate
- 120g Cocoa butter
- Sufficient Quantity Orange color liposoluble
- Step 1 Orange Mousse
- Step 2 ——–
- Step 3 In bowl or saucepan, sprinkle gelatin over orange juice
- Step 4 Let stand for 5 min. Microwave at Medium-High (70 %) or stir over medium-low heat for 1 min or until dissolved.
- Step 5 Stir in yogurt, sugar, liqueur (if using) and orange rind. Fold in whipped whipping cream. Spoon into individual dishes or stemmed glasses. Refrigerate for about 1 1/2 hours or until set. Garnish as desired.
- Step 6 Orange Compote
- Step 7 ——-
- Step 8 Peel 4 wide strips of zest from 1 orange, making sure there is no white pith, and reserve. Peel pith from that orange and peel skin and pith from remaining oranges.
- Step 9 Segment oranges, being sure to catch the juices and place in a bowl.
- Step 10 Cut ginger in half and bruise. Heat ginger, remaining ingredients and reserved orange zest in a saucepan over low heat until sugar is dissolved. Bring to the boil and cook over high heat for 10 minutes or until syrup has reduced by half and is slightly thickened.
- Step 11 Strain syrup into a bowl, reserving cinnamon quill, and pour over oranges. Cover and refrigerate for at least 2 hours or until chilled. Top with cinnamon quill to serve. Orange compote will keep in an airtight container in the fridge for up to 1 week.
- Step 12 Genoa Sponge Biscuit
- Step 13 ——–
- Step 14 In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
- Step 15 Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Step 16 Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 155˚C for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
- Step 17 Orange spray coating
- Step 18 ——–
- Step 19 Melt your white chocolate and cocoa butter until 45C, add the orange color liposoluble and cool down until 29C.
- Step 20 Assembling
- Step 21 ——–
- Step 22 Cook the orange compote and pour into the half mould and freeze. When it’s frozen combine two half sphere together and keep into the freezer. Make the mousse, once it’s done pour into the orange and add the frozen sphere and the genoise sponge biscuit cut into round.
- Step 23 Freeze it.
- Step 24 Once frozen, unmould and spray with the orange spray coating. Add the chocolate decoration.