I was reading a novel about a passionate girl who cooked in order to express herself. Food was her stability in an otherwise chaotic life. I must confess - I’m a bit of a ‘nervous Nellie’, and resonated with her story, and was inspired by her cooking creations.
She spoke in such detail when cooking - I could almost see her recipes come to life. For example, “the chocolate cake was dense, deliciously bitter and rich”. I’m guessing this is a chocolate flourless cake which used at least 70% chocolate, hence the bitterness.
There was one particular recipe I fell in love with - a dessert she made to impress someone special, and impress she did! At least, she won my affections with an exquisite orange ripple mousse! I interpreted her descriptive language, and focused on the intense orange flavour, rippled through an incredibly light mascarpone mousse.
This dish is light, bright, and just right!
5 egg whites
200g Greek yoghurt
2 tbsp. honey
5 egg yolks
2 oranges, juice of and zest of 1
½ lemon, juice of
1/2 cup honey
1/2 cup extra virgin olive oil (or coconut oil)
1/8 tsp. salt
1. For the orange curd combine yolks, honey, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a simmer and cook, continually scraping sides of pan, for 2 minutes.
2. Remove saucepan from heat. Add salt and oil, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled, about 1 hour
3. For the mousse, use an electric beater to beat the egg whites to stiff peaks, set aside. In a clean bowl, using an electric whisk, whip the mascarpone, Greek yoghurt and honey to stiff peaks. Fold in egg whites in two batches.
4. Measure 1/3 of the orange curd and gently fold it into the mousse. Prepare 6 clean, glasses (any glasses will do) and spoon the mousse into each glass, filling it a third of the way. Top with a heaped tablespoon of orange curd, and repeat this 2 more times. You should have 3 layers of mousse in each glass
5. Using a metal skewer, swirl the curd into the mousse to form a ripple effect. Refrigerate for 3-4 hours or until firm and serve