CHOCOLATE ORANGE MIGNARDISE
Output: 8 - Prep time: 20 minutes - Chilling time: 2 hours - Cooking time: 8 minutes
Ingredients
- 500 ml (2 cups) orange juice
- 2 g agar agar
- 8 Breton cookies (store-bought or homemade)
- 250 ml (1 cup) 35% cream
- 1 pinch salt
- 60 ml (4 tablespoons) rum
- 125 ml (1/2 cup) Ocoa Cacao Barry chocolate
Preparation
- Bring the orange juice and agar agar to the boil in a saucepan. Using a whisk, whip the mixture and pour into a dish. Set aside in the fridge for 2 hours, to obtain a jelly-like consistency.
- Meanwhile, in another saucepan, heat the cream, salt and rum.
- Pour the hot cream into the bowl containing the chocolate and stir. Once smooth, set aside in the fridge for 1 hour.
- Using a cookie cutter the size of the cookies, cut out small disks of orange jelly.
- Whip the chocolate cream to a stiff consistency and fill a piping bag.
- Place a disc of jelly on each cookie and cover with chocolate chantilly.
