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This incredible dessert is a show stopper, bursting with a creamy, decadent flavour.
Whip 280ml of cream to soft peaks, set aside in the fridge.
In a heavy-duty pan, such as a deep skillet, on a medium flame dry melt 200g of sugar. It should start to liquify at the edges. Once the sugar starts browning at the edges, drag the sugar towards the centre to prevent burning, cooking over very low heat, stirring as little as possible. Pay attention, as once it’s a deep caramel brown colour it’s easy to burn.
Add the extra 200ml of cream to stop the sugar cooking. This will bubble and spit, so watch out! With the flame still on low, stir the cream and caramel mix until the caramel is completely dissolved in the cream. Turn off the flame and set aside for 10 minutes.
Soften the gelatine leaves in cold water for 5-10 minutes while you prepare the rest of the mousse.
Whisk the yolks with the remaining 20g of sugar for one minute. While leaving the whisk running, pour a very thin stream of the hot cream-caramel mix until it is completely blended into the egg yolks.
Re-heat the mix on a low flame to 82ºC using a thermometer. Take off the heat, pour into a clean bowl and whisk by hand for a minute and a half to cool the mix slightly.
Pull the softened gelatine leaves out of the cold water, stir into the warm caramel, strain and cool to room temperature (20 ºC).
Fold in one third of the prepared whipped cream, followed by the rest. Be careful not to lose too much air.
Pour the mousse into moulds to set overnight, or alternately set directly in the glass or ramekin you intend to serve in.
Take the pith off the mandarin skins and slice it into strips about 5mm wide.
Put all the mandarin zest into 1L of water and bring to the boil. Once boiling, strain and repeat three times, changing the water each time. The skin should be tender but not mushy.
Make a syrup from 100g of sugar and 100ml clean water, boiling until the sugar dissolves. Put the cooked peel into the syrup and boil for approximately 8-10 minutes or until the peel is translucent.
Leave to cool and store in the fridge.
Unmould the mousse onto the plate, make a little pile of candied mandarin at one end and drizzle the syrup around. If you set the mousse in ramekins or a glass, simply garnish with the mandarin and syrup and serve
For more information please visit www.gastronomy.com.au
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