Verrine Orange et Chocolat
With Guillaume Nicoli
Verrine Orange et Chocolat
Serve 4 person ( verrine)
Time 30 min
Cost $20
Gelee a la fleur d'orangee (Orange Blossom Jelly)
Ingredients
150 gr water
100 gr orange juice ( from fresh oranges)
30gr orange blossom
50gr caster sugar
2 gelatine leaf ( 4gr) Gold 200x bloom
Method
Put the gelatine leaf in to cold water ( from tap) first
to make it soft.
Boiled water and orange juice with sugar. Then add the orange
blossom, leave it 5 min and then add the gelatine leaf.
Then put in to the Verrine and put in the fridge until get set.
Ganache au Chocolat et aux oeufs (Chocolate and Egg
Ganache)
Ingredients
150 gr cream
150 gr milk
60 gr egg yolk ( 3x egg yolk approx.)
40 gr caster sugar
120 gr dark chocolate
Method
In a pot, boiled milk and cream, in a bowl mix sugar and
yolk, then put it together, cook until the cream is sticking
slightly in the spoon ( 83 degree). Then put in the chopped
chocolate in 2 time and mix it with a wisk. Then put in the Verrine
( glasses).
Peel some fresh orange and cut some segment, then put then in the verrine ( glasses).
Chantilly a l'orange (Orange Light Wiped Cream)
Ingredients
250 gr cream
20gr caster
1 orange zest
Method
Wiped the cream with the sugar (still fluffy) and add the
orange zest, then finish to wiped.
Add on the top in the Verrine (glasses)
The Verrine can be keep in the fridge for an all afternoon and be
serve for diner time straight from the fridge.
(Broadcast: 13 July 2012)
