Chocolate Lemon Cream With Orange Cardamom Syrup
Ingrediënten
Ingredients for 6 Tartfets (2½in (6cm) diameter)
For the Chocofate Mousse
- 2.5 oz 70 g Dark couverture chocolate
- 1 Egg yolk
- ¾ oz 20 g Simple syrup (see p. 40)
- ¾ cup 200 ml Heavy cream
- 7 tbsp 100 ml Whipped cream
- 2 tsp 1 cl Amaretto
For the Lemon Mousse
- ¼ cup 110 ml Lemon juice
- 2 Sheets gelatin
- 1 tbsp 15 g Vanilla sugar
- 1 tbsp 15 g Granulated sugar
- ⅓ cup 90 ml Whipped cream
- 2 tsp 1c Cointreau
- About 9 oz 250 g ganache glaze (see p. 43)
For the Orange Cardamom Syrup
- 2 cups 500 ml Orange juice
- 2 tbsp Honey
- Cardamom seeds or powder
Instructies
- Place the tartlet rings on a baking sheet lined with parchment paper and chill.
- For the chocolate mousse, melt the chocolate in a double boiler, remove from heat, and mix in simple syrup and egg yolks.
- Stir in heavy cream, then fold in whipped cream and season with amaretto.
- Fill the baking rings halfway and place in the refrigerator to firm for about half an hour.
- For the lemon mousse, heat some of the lemon juice with vanilla and granulated sugar.
- Add cold water to the gelatin, remove excess, and dissolve in the warm lemon juice.
- Stir in the rest of the lemon juice and chill.
- As soon as the mixture begins to gel, fold in the whipped cream, flavor with Cointreau, and spread on top of the chocolate mousse.
- Place in the refrigerator for another ½ hour.
- Melt the prepared ganache glaze in a double boiler, remove from heat, and cool to room temperature by placing in the refrigerator for a short time.
- Pour over the tartlets and chill in the refrigerator for 4–5 hours.
- For the orange cardamom syrup, reduce the orange juice, cardamom, and honey until it is thick.
- Cool to room temperature.
- Remove the chilled tartlets from the rings and pour the syrup around them on plates.
Notes / Tips / Wine Advice:
Garnish Recommendation:
piña colada sorbet , caramel, and mint--------------------------------------------------------------------------------------------------
