Praline Mousse With Orange Ragout

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Praline Mousse With Orange Ragout

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Ingredients

Ingredients for 6 Servings

  • 2.5 oz 65 g Dark couverture chocolate
  • 2.5 oz 65 g White couverture chocolate
  • 4.5 oz 125 g Nougat
  • 1 Egg
  • 1 Egg yolk
  • Juice and zest of 1 orange
  • 3 Sheets gelatin
  • 2 cups 500 ml Whipped cream
  • 4 tsp 2 cl Grand Marnier
  • Orange ragout

Instructions

  • Melt the chocolates and nougat in a bain-marie.
  • Add cold water to the gelatin and whip the cream.
  • Beat the egg and egg yolk in a double boiler and mix into the melted chocolate.
  • Remove excess water from the gelatin and dissolve in warmed Grand Marnier and orange juice.
  • Mix into the nougat.
  • Finally, fold in the whipped cream and the orange zest and chill for 2 hours.
  • In the meantime, prepare the orange ragout and portion onto dishes.
  • Make gnocchi from the mousse and place on the orange ragout.
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Course; Dessert
Cuisine; Austria / European