Ingredients for 4 people:
200 g white couverture
250 ml whipped cream
3 tsp white gelatine powder (instant)
80 g sugar
5 tablespoons orange liqueur
20 g butter
4 tbsp. wild cranberries (from the jar)
4 tbsp. cranberry juice (red currant juice can be substituted)
Mint for garnish
Preparation:
1. Cut a few shavings from the chocolate coating with a sharp knife and set aside for serving. Cut the rest of the couverture into pieces, put them in a bowl and melt on a hot water bath while stirring. Remove bowl from water bath and set aside.
2. Put the cream in a bowl, sprinkle in the gelatine powder and whip the cream until stiff.
3. Let sugar caramelize until golden. Add orange liqueur and bring to a boil while stirring. Stir in butter. Using a teaspoon, spoon caramel mixture into cherry pit-sized balls on baking paper, place a sheet of baking paper on top and cover
and roll the balls flat with a rolling pin. Fold remaining caramel mass into the couverture, let cool slightly, then mix into the cream. Place in the refrigerator for 2-3 hours.
4. Mix cranberries with cranberry juice. Portion the mousse and serve with the
cranberry sauce. Garnish with caramel flakes, chocolate shavings and mint.
Preparation time approx. 40 minutes + cooling time
Per serving approx.:
Calories: 631
Joule: 2642
Protein: 6,2 g
Fat: 38,7 g
Carbohydrates: 62 g
(FoodCentrale by ddp images)
