Orange Posset, Mandarin Jelly & Caramel Espuma
Light and creamy, a citrus zing with a sweet caramel. Beautiful flavours!
This dish is inspired by a pre dessert I had for my birthday at the two Michelin star restaurant Le Champignon Sauvage in Cheltenham.
I was impressed by the dish; so simple but yet so perfect. The flavours perfectly balance each other, creating a great contrast between citrus & sweet when they hit the palette.
The chocolate pastry crumble is a must to finish it off with a crunch.
Orange Posset
500ml Double cream
125g sugar
2 Orange zest & juice
Method:
Bring the cream and sugar to the boil and simmer for 3 minutes.
Add the orange zest and juice and whisk in the hot cream. Remove from heat and leave for 5 minutes to cool down slightly.
Strain through a fine sieve and fill you serving glasses.
Place in the fridge to set for a minimum of 2 hours.
Mandarin Jelly
200ml of mandarin juice
2 leaves of gelatin
Method:
Place gelatin in cold water to bloom. Heat the mandarin juice. Squeeze the gelatine leaves to remove excess water and place them with the juice.
Whisk well and strain through a fine sieve. Pour a thin layer over the set orange posset.
Let it set for at least an hour before serving.
Caramel Espuma
150g caramel
150ml whipping cream
1 gelatin leaf
Method:
Use caramel made with sugar water and cream. Leave gelatin in cold water to bloom for 5 minutes. Place an empty small sauce pan on the stove allow it to warm up.
Mix caramel and cream together in a small bowl. Remove pan from the stove and add the gelatin. When the gelatin has completely melted add the caramel mix and stir well.
Place mix in espuma gun and charge it once.
To serve just add the caramel espuma on top of the mandarin jelly and finish it off with chocolate sweet pastry crumble or any other chocolate cookie crumbs.
Enjoy!
Image by Ori