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Orange and Lemon Mousse

Citrus cake with dark chocolate: crunchy temptation

Whether to make jams or juices, consume them raw or add them in salads, citrus always bring aromas and typically Mediterranean flavors.

In Spain, oranges native to Valencia enjoy worldwide fame, while Sevillian oranges, somewhat more bitter and with numerous seeds, are used to prepare jams and sweets. If you like this type of jam, do not remove all the white part of the shell, since it is what gives it that characteristic bitterness.

Lemon, on the other hand, is one of the most popular fruits in homes due to its versatility in the kitchen. They are used in marinated fish, citrus vinaigrettes, detox juices loaded with vitamin C and also to flavor some desserts.

We will mix two citrus fruits from the Mediterranean in a succulent dessert with a crunchy base of puffed rice, honey and dark chocolate.

Orange and Lemon Mousse

Ingredients

For the orange mousse

  • 210 ml of orange juice
  • 375 ml of whipping cream
  • 60 g of sugar
  • 7.5 gr of gelatin sheets (5)
  • Orange zest

For the lemon mousse

  • 150 ml of lemon juice
  • 375 ml of whipping cream
  • 6 gr of gelatin sheets (4)
  • 60 g of sugar
  • Lemon zest

For the crunchy base

  • 50 g of puffed rice
  • 40 g of honey
  • 40 g of peanut butter
  • 120 g of dark chocolate

For the candied fruits

  • 180 g of sugar
  • 80 water
  • 2 lemons
  • 1 orange

Step by step directions

For the crunchy base

  1. Heat honey and peanut butter in the microwave until lightly dissolved.
  2. Add the inflated rice and mix. On a flat tray, place a baking paper and on top of it, the round mold. Dump the crispy and cover the entire base with the help of a spoon.
  3. Once ready, melt the dark chocolate so that, once melted, overturn it and spread it all over the cake. Cool in the refrigerator for 30 minutes.

For the orange mousse

  1. Mount the cream along with the sugar until obtaining a thick consistency, as if it was the cream for some strawberries. Hydrate the gelatine leaves in cold water.
  2. Arrange a portion of the orange juice in a glass, heat and dissolve the gelatin sheets previously drained.
  3. Mix the cream, the part of the juice that we have not heated, the grated orange, and, finally, add the tempered juice dissolved with the gelatin. Mix slowly in involving movements.
  4. Fill the mousse mold halfway and freeze or cool in the refrigerator until it sets.

For the lemon mousse

  1. Same as for the orange mousse, mount the cream along with the sugar until obtaining a thick consistency. Hydrate the gelatine leaves in cold water.
  2. Arrange a portion of the lemon juice in a glass, heat and dissolve the gelatin sheets previously drained.
  3. Mix the cream, the part of the juice that we have not heated, the zest of a lemon and, finally, add the tempered juice dissolved with the gelatine. Mix slowly in involving movements.
  4. Remove from the freezer the crunchy base with the orange mousse and finish with the lemon mousse, avoiding mixing, until the mold is complete. Cover with a baking paper and chill in the refrigerator for about 6 hours.

For candied fruits

  1. Mix sugar and water in a pan. Once the sugar is dissolved, add the citrus fruits cut into thin slices.
  2. Leave on low heat for 20 minutes. Place the fruit in a tupper and reserve in cold.
  3. Finish covering the whole cake with the candied fruit slices. Cut and serve.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

Unique and different sensations, harmonies with exclusivity, Mediterranean flavors, fragrances with glamor. This is possibly one of the harmonies with the most defined flavors, where the whole Mediterranean fits.

S.Pellegrino y Aqua Melis Hidromiel
S.Pellegrino y Aqua Melis Hidromiel

We talk about the warm citrus that is wrapped in this exclusive liquor Hidromiel de Melis, an ancestral drink recently recovered from the past. Honey with orange blossom … elegant combination. Next, a water that will keep all the flavors and enhance the fragrances thanks to its great balance and elegant sapidity. It’s S.Pellegrino, which provides the sensation of taking an orange with bubbling flavors and a sweet ending with sour tips.

A delight that is worth trying.

Tips

  • The goal of freezing the orange mousse is to avoid mixing both mousses.
  • You can replace the lemon juice with lime juice.
  • If you prefer, you can change the black chocolate of the base for white chocolate.
  • It is advisable to weigh the gelatin sheets, since, depending on the manufacturer, their weight may vary.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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