FOOD + DRINK in THE KITCHEN WITH cont...
CHARLIE’ S‘ JAFFA CAKE’ DESSERT
Ingredients:
For the chocolate mousse:
• 160g milk
• 40g caster sugar
• 20g gelatin
• 360g chocolate, melted
• 700g double cream
For the Genoise sponge:
• 8 eggs
• 300g plain flour
• 300g sugar
• 1 tsp vanilla extract
• Pinch of table salt
For the jelly:
• 8g gelatin powder
• 400ml orange juice
• 2 tbsp water
• 6 tbsp sugar
Method:
For the chocolate mousse: 1. Whip cream and set aside.
2. Bloom your gelatin.
3. Bring sugar and milk to the boil with your bloomed gelatine.
4. Pour into a bowl with the melted chocolate and mix well.
5. Finally, fold whipped cream into the chocolate mixture in three parts.
For the Genoise sponge: 1. Whisk eggs, sugar, vanilla and salt in a mixer. We use a Kitchen Aid.
2. Once it’ s tripled in size with a pale appearance, gradually fold in your sifted flour.
3. Pour into a cake tin and cook at 160 ° C for 10 minutes.
For the jelly: 1. Activate the gelatin in water until it’ s dissolved.
2. Transfer to a pan with the orange juice and sugar.
3. Bring to boil, then skim any foam from the top to ensure you have a clear jelly.
4. Leave to cool completely before setting on the mousse.
To assemble:
1. Once you have completed the Genoise sponge, cut to the size of your chosen mould.
2. Top the Genoise sponge by piping the chocolate mousse over the top, leaving enough room between the mousse and the top of the mould to set the jelly on.
3. Transfer this to the fridge and set for a minimum of an hour – the longer the better to ensure the mix is completely stable.
4. Finish off by topping the mousse with cooled jelly and set again for a minimum of an hour. You can then portion to your desired size.
5. To finish the dish, I use candied orange and a chocolate tuille. You can use things like chocolate popping candy or chocolate shavings- the garnish is down to the chef’ s creativity!
6. I serve the Jaffa Cake dessert with orange sorbet but again, the chef making the dish can decide what they like best!
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