Ingredients
500ml thickened cream
5 free range egg yolks
1 cup caster sugar
40ml Verjuice
80ml Seville Marmalade
60g bittersweet dark chocolate 70% cocoa
500ml thickened cream
5 free range egg yolks
1 cup caster sugar
40ml Verjuice
80ml Seville Marmalade
60g bittersweet dark chocolate 70% cocoa
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Methods
1
Place 350mL of thickened cream into a large bowl and whisk till firm peaks form and place into the fridge to chill.
2
Half fill a medium sized pot with water and place over a medium high heat.
3
Place the egg yolks, sugar and Verjuice into a large stainless steel bowl, then place over the pot of water.
4
Whisk the mixture for approximately 6 minutes or until it becomes light, fluffy and thick in consistency.
5
Remove from the heat, stir through the Seville Marmalade, and set aside to cool for 10 minutes.
6
Once the mixture has cooled, gently fold through the cooled whipped cream until well combined, then place back into the fridge.
7
To make the dark chocolate swirl, place a small pot half filled with water over a medium high heat.
8
Place the remaining cream and chocolate into a small stainless steel bowl and place over the pot of water. Allow this to sit for 5 minutes, then gently stir to combine melted chocolate and cream. Once the mixture is a smooth consistency remove from the heat and set aside to cool.
9
To serve, remove the mousse from the fridge and drizzle over the chocolate mixture. Gently fold through, then divide between 4 to 6 serving plates.
1
Place 350mL of thickened cream into a large bowl and whisk till firm peaks form and place into the fridge to chill.
2
Half fill a medium sized pot with water and place over a medium high heat.
3
Place the egg yolks, sugar and Verjuice into a large stainless steel bowl, then place over the pot of water.
4
Whisk the mixture for approximately 6 minutes or until it becomes light, fluffy and thick in consistency.
5
Remove from the heat, stir through the Seville Marmalade, and set aside to cool for 10 minutes.
6
Once the mixture has cooled, gently fold through the cooled whipped cream until well combined, then place back into the fridge.
7
To make the dark chocolate swirl, place a small pot half filled with water over a medium high heat.
8
Place the remaining cream and chocolate into a small stainless steel bowl and place over the pot of water. Allow this to sit for 5 minutes, then gently stir to combine melted chocolate and cream. Once the mixture is a smooth consistency remove from the heat and set aside to cool.
9
To serve, remove the mousse from the fridge and drizzle over the chocolate mixture. Gently fold through, then divide between 4 to 6 serving plates.
