ORANGE AND COCOA MOUSSE VERRINE
Output: 12 small verrines - Preparation time: 15 minutes - Cooking time: 3 minutes - Chilling time: 2 to 3 hours
Ingredients
- 4 sheets gelatin
- 170 ml (2/3 cup) fresh orange juice
- 80 ml (1/3 cup) sugar
- 125 ml (1/2 cup) 35% cream
- 250 ml (1 cup) Greek yogurt
- 1 pinch salt
- 30 ml (2 tablespoons) Grand Marnier
- 45 ml (3 tablespoons) 100% cocoa powder
- 1 orange, segments
- 120 ml (8 tbsp.) decorative pearls (Cacao Barry Crispearl)
Preparation
- Soak the gelatine leaves in a bowl of cold water.
- In a saucepan, bring the orange juice to the boil. Add the wrung-out gelatine leaves and sugar.
- In a chilled bowl, whip the cream until stiff.
- In a bowl, combine the orange juice and yogurt. Add salt and Grand Marnier.
- Gently fold in the whipped cream with a spatula.
- Garnish small verrines and refrigerate for 2-3 hours.
- Before serving, decorate with cocoa powder, orange segments and pearls.
