White chocolate mousse:
400g egg yolks
250g sugar
125ml water
6 gelatine
300g white chocolate
1600ml cream
Heat the sugar & water to 121*c and whisk the egg yolks in a mixer at full speed. Once white and thick, add the hot syrup to the yolk and keep on full. Add the bloomed gelatine to the hot pan to melt it and then pour that into the yolk also. Melt the chocolate, add that to the yolk mix. Semi whip the cream by hand and once the yolk mix is cold, fold the two together. Set in a tray or rings, this may take a couple of hours. This mix also holds well in the freezer.
Pistachio anglaise:
500ml cream
500ml milk
200g egg yolks
150g sugar
25g pistachio paste
Bring cream & milk up to simmering point. Mix sugar & egg yolk together then temper with hot liquid. Pour back into the pot and bring to 82*c stirring all the time. Add the pistachio paste and infuse for 40 minutes. Pass and chill. Place into a squeeze bottle.
Orange gel:
800g orange puree
200ml 22% stock syrup
14g Agar
Bring all to the boil and whisk for 2 minutes. Chill and set. Blend again at 80*c then chill and set. Blend again at fridge temp and place into a piping bag. Pipe as needed.
Orange tuile:
100g sugar
50ml egg white
80g plain flour
50g butter
10g poppy seed
5g orange zest
40ml orange juice.
Blend all in a mixer and spread onto a non stick sheet, bake at 180*c for 8 minutes.
Garnish:
Burnt orange segments
crushes pistachio nuts
Sorrel
A fairly simple recipe.
