notes
This chocolate and orange mousse was introduced to us by chalet staff in Vail. We have had to try it, taste it, remake it and sample it again and again over the summer- thanks Vail staff for an extra inch on our waist lines but we enjoyed every minute. desser t
tips
gluten free: NO, omit Mikado biscuits budget tips
notes
This chocolate and orange mousse was introduced to us by chalet staff in Vail. We have had to try it, taste it, remake it and sample it again and again over the summer- thanks Vail staff for an extra inch on our waist lines but we enjoyed every minute. desser t
Chocolate and orange mousse
Serves: 4-6 Cooked: on the hob
100g dark chocolate 150g milk chocolate finely grated zest of 1 orange 4 eggs separated 8 mikado sticks
Preparation time: 20 minutes Cooking time: 10 minutes
1. Melt the chocolate in a bowl over a saucepan of boiling water. Once melted add the orange zest and egg yolks and mix well. 2. Meanwhile whisk the egg whites in a clean mixing bowl with a whisk until stiff. 3. Pour 1 / 3 of the egg whites into the chocolate mix and stir together then fold the rest of the egg whites into the mix gently with a metal spoon. 4. Spoon into ramekins or stemmed glasses, cover with cling film and leave to set for 5 hours in the fridge. 5. Remove from fridge 20 minutes before serving. week one
To serve: stick two mikado sticks into each mousse and serve the ramekin on a side plate or saucer with a clean teaspoon alongside.
tips
Keep your knives sharp: you cut yourself with blunt knives not sharp ones, ask your chalet manager to help if you are unsure how to keep knives sharp.
Storing stale bread:
For croutes or croutons: keep bread in a bag so the bread is stale but not brittle and can be sliced easily. dietary requirements:
For crumbs: allow the bread to stay uncovered so it dries out and becomes brittle and is easier to crumb. vegetarian: OK
vegan: NO, see alternative vegan recipes
dairy free: NO, as vegan
nut free: OK, check Mikado with guest
gluten free: NO, omit Mikado biscuits budget tips
Make extra soup as soup is a fabulous lunch for you before heading out for the slopes.
Keep an eye out for Reblochon on offer. This will keep in your fridge happily for a few weeks( wrap it up or it will make everything smell very cheesy!).
Cut up the inside of the oranges and pop them in a little bowl and put them out at breakfast.