Recipes : Orange Macaroons and its Milk - Chocolate Orange Mousse, served with a Coulis of Preserved Orange

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Orange Macaroons and its Milk - Chocolate Orange Mousse, served with a Coulis of Preserved Orange

With Cognac XO Frapin Château Fontpinot in Iced Hunan Tea

By Chef Thierry Verrat
Website : Thierry Verrat

from La Ribaudière

Makes 8 servings

Macaroons :
- 500 gr mix of 50% fine sugar and 50% almond powder

- 75 gr egg white (for one operation)

- 100 gr egg white (for another operation)

- 6 gr orange colouring

- 8 gr of zest of orange

- 225 gr of sugar

- 75 gr water

Milk - Chocolate Orange Mousse :
- 125 gr milk

- 125 gr cream

- 70 gr sugar

- 450 gr lab of patisserie Orange Milk Chocolate

- 75 gr slab of patisserie Dark (72% Cacao) Chocolate

- 600 gr whipped cream

- 3 egg yolks

Coulis of Preserved Orange :
- 4 oranges

- 500 gr sugar

- 500 gr water

Macaroons
Sift all the dry ingredients together and then add the 75gr of egg white. Stiffly beat the other 100gr of egg white with the sugar cooked at 125°C, leave to cool and then incorporate the orange colouring and zest of orange.
Mix the two preparations. Use a dough bag to squeeze a round shaped macaroon onto a lined pastry pan and cook in an oven at 150°C for approximately 20 minutes.

Milk - Chocolate Orange Mousse
Lightly beat together the cream, milk, egg yolks and the sugar to create a delicate creamy preparation.Pour onto the slabs of chocolate and incorporate the creamy preparation and the chocolate. Whip and leave in a cool place

Coulis of Preserved Orange
Blanche the oranges 7 times.Leave to “preserve” in a slow oven for 3 hours. Mix everything, pass through a chinois sieve and chill.

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