Orange & Lemon Mousse with Dark Chocolate Coated Mandarin Peel
Peaches & cream, Vegemite & cheese, Kim and Kanye, Scott & Charlene: some things seem as though they were created to go together.
Most of us grew up munching on the iconic Jaffa choc-orange balls. However, many spent too much time rolling them down the cinema aisles to ponder deeply on the heavenly union of chocolate and citrus. If you’re guilty as charged, you’ve been missing out. The good news is that we’re here to correct past wrongs and reset your flight path on a one-way trip to Delicioustan with this unforgettable recipe.
We’re taking things to an unprecedented level by combining three citrus varieties in one recipe to deliver a supremely refreshing, zesty experience that will have your friends and family jostling for more. The inclusion of dark chocolate adds a decadent, antioxidant-packed twist that brings the whole experience together.
Whether it’s a party, a special occasion, or you’re simply inspired to get your creative culinary juices flowing and whip up something spectacular to spoil yourself and your loved ones, we suspect this will become your new favourite dessert.
Orange & Lemon Mousse with Dark Chocolate Coated Candied Mandarin Peel
Ingredients:
For The Mousse:
½ cup of Nifty Navel orange juice
⅓ cup of lemon juice
1 teaspoon Nifty Navel orange zest
1 teaspoon lemon zest
1 cup of double cream (use double, rather than thickened cream, as it creates a creamier texture)
½ cup caster sugar
½ teaspoon vanilla extract
1 tablespoon cornstarch
¼ cup cold water
Mint leaves for garnish (optional)
For The Mandarin Peels
Peel of 3-4 Dandy Mandy mandarins
2 cups water
2 cups sugar
1 star anise (optional)
180g block of 70% dark chocolate
Directions:
For The Mousse:
Combine the juices and zests in a small saucepan and heat over low-medium heat until warm. Be careful not to allow the mixture to get too hot.
Mix the cornstarch and water together in a small bowl to create a slurry
Add the slurry slowly to the juice/zest mixture, stirring constantly.
Continue gently cooking the mixture for about 2-3 minutes or until it has thickened into a syrupy consistency.
Remove the mixture from the heat and set it aside to cool down.
Combine the double cream, caster sugar and vanilla extract in a separate bowl and whip the mixture with a hand blender or mixer until it forms soft peaks.
Gently fold the juice/zest mixture into the whipped cream until it is completely combined and has a consistent colour and texture.
Carefully spoon the mousse into small bowls, ramekins or cups, wiping any spills or splashes with a paper towel.
Place the mouse cups in the fridge for at least 2 hours or until it has fully set and is nice and firm.
For The Mandarin Peels
While the mousse is setting, slice the mandarin peels into ½ cm strips.
Pro Tip 1: We find that the easiest way to get even strips is to cut each mandarin into quarters, then gently peel the flesh away from the peel. This will leave the peel intact. You will now have four wedge-shaped sections of peel per mandarin. We recommend slicing in a crescent pattern from the top peak to the bottom. This produces strips of roughly even length with varying curves, which you can use to create artistic effects when garnishing.
Gentle scrap the inner side of the peel with a knife to remove excess pith.
Pro Tip 2: We chose mandarin peel not only because it’s yummy, but because it is far less bitter than other citrus peels. However, if you are radically anti-bitter, place your peels in gently boiling water for 2-3 minutes. If you’re substituting orange peel, leave it for at least 5 minutes.
Bring the water and sugar to a boil in a medium saucepan
Add the mandarin peels and anise (if using) to the syrup and cook over medium heat for 30-40 minutes
Remove the candied peels using tongs or strain them out using a colander
Pro Tip 3: Retain the citrusy syrup for cocktails, iced tea or coffee; drizzle over cakes, fruit salad or any way you like!
Place a cup of water in a small saucepan and bring to a boil.
Break or cut the chocolate into small pieces in a sturdy glass or ceramic bowl, and place over the boiling water until the chocolate is completely melted.
Quickly dip the candied mandarin peels into the chocolate to coat. You can dip them halfway by hand to get a multi-coloured effect or use tongs to coat the whole peel.
Carefully place the coated peels onto a tray covered with baking paper (you can also use a cooling rack, but it will require more cleaning.
Leave until the chocolate has completely hardened. To save time, put them in the fridge.
Bring It All Together
Place 3-4 chocolate-coated peel strips on each cup of mousse once it has fully set.
Garnish with 1-2 mint leaves if using.
Serve and enjoy!
Total Preparation Time: 2.5 Hours
Active Preparation Time: 45 Minutes
Serves: 4-6
Dietary and Allergen Information:
Gluten-Free
Nut-Free
Not suitable for vegan, vegetarian or low FODMAP diets