ORS Olive Oil Wrap/Set Mousse 207ml

Product Information

I know many of you will take one look at the length and complexity of this recipe and go running for the hills. Mousse cakes are best served chilled or at cool room temperature (fine to keep them there for up to 2 hours); any longer than that and you’ll want to keep refrigerated.

Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally. While this rich chocolate mousse is perfect the way it is, you can make variations if you want. Adding a pinch of salt will be a good addition to the recipe. Adding a bit of lemon zest will give it a fresher touch and of course adding fresh berries makes everything look more pretty.Many thanks to Diana Henry and Ana Bensadón for the inspiration for this delicious chocolate mousse. It is a great dessert for gut health as extra virgin olive oil has polyphenols in it which feed good bacteria in the gut. CHOCOLATE AND OLIVE OIL MOUSSE Offset spatula. Ideally you’ll have a large offset spatula as well as a small one. These are useful for leveling off the tops of the mousse-filled molds, as well as lifting the final cakes during and after the glazing process. Pistachios come in a wide variety of colors from grassy green to yellowish brown. Here in the US at least, it’s not exactly easy to find the beautifully green pistachios that seem more common in Italy and the Middle East. Loved it. Made one recipe for 7 guests and made a second recipe, thinking one would not be enough. It was delicious and rich. Pistachios as mentioned were a nice touch. One recipe was more than enough! Didn't touch the second one. Into the freezer it went and we will enjoy it now.

Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight.After 8 minutes, swirl a cookie cutter to refine the circular shapes. Then return to the oven to finish baking. Today I’m sharing the recipe for Nigella’s Chocolate Olive Oil Mousse (pg. 210), a pillowy cloud of rich dark chocolate and luscious fruity oil. As discussed in Tuesday’s post, baking with olive oil takes a little bit of planning and understanding but for the most part is pretty simple. Meyer lemons. Meyer lemons are a hybrid between lemons or citrons and mandarin oranges. They have a sweeter flavor than typical lemons. If you can’t find them, use regular lemon juice cut with a little bit of fresh squeezed orange juice (about 20-25% of the total amount). You can also use all regular lemon, but the end result will be much more tart. Scheduling your Time: It matters to the people around us; making a meal for someone is one surefire way to let them know you care enough to take time from your day and use it to make theirs better, to nourish them both inside and out.

Also, I should tell you I’ve written the word dacquoise about 2 dozen times at this point and am only now able to spell it out without googling it. Not unlike proscuitto or hors d’oeuvres [nope, still needed to google that one].) Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside. You can also sub in 50g of the pistachio flour in the dacquoise with almond flour if necessary (the color will be less obviously green though), but that’s a good way to keep the expense down, and save the greenest nuts for the decorative garnish. Before you dive in to this recipe you’ll need to make sure you have the right equipment and ingredients.

Ingredients & Equipment

I did the salted pulsed pistachio nuts on top and everyone said it was a great balance. Very much a keeper and show-stopper for the meal. Lemon and pistachio is a match made for springtime. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents. Place the chocolate in a bowl and melt the chocolate by placing the bowl over a saucepan of boiling water. The water must not touch the bottom of the bowl or the chocolate will overheat. Turn down to a simmer and stir the chocolate occasionally to spread the heat throughout and to ensure that the chocolate is smooth. Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing). Spring means lemons, and while I’m not usually one for lemon desserts, these gorgeous little mousse cakes are most definitely an exception.

As a lightweight mousse to achieve soft, defined natural or set curls. As a wrapping foam to aid in accelerated drying time. Ingredients If you want to use a store-bought curd for the centers, you’ll need about 1/2 cup or so. Warm it gently on the stovetop just until it’s warm enough to melt the gelatin (about 100 degrees F), then whisk in the softened and bloomed gelatin. Pour into mini dome molds as directed in the recipe. Silicone dome molds. The final cakes are molded in a silicone dome mold measuring approximately 2.5-inches in diameter. You could also use a slightly larger size and make 3-inch cakes, you’ll get about 10 of them with this recipe. This delectable mousse is made with olive oil instead of the more usual cream: it is very dark and rich, and utterly delicious. I like it with cold pouring cream. Serves six. Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse.Here Nigella suggests using an oil that is “smooth but still spicy, rather than raspingly peppery extra virgin olive oil, and use the absolute best quality you can”. Day 2: Make the pistachio dacquoise. They can dry out in the cooling oven overnight, then store in an airtight container at room temperature or in the freezer. Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again. Take about one quarter of the stiffly beaten egg whites and mix that into the chocolate mixture. Then pour the chocolate mixture into the bowl of egg whites and, using a large metal spoon, gently fold the remaining stiffly beaten egg whites into the chocolate mixture. Use a cutting and folding movement to combine the two.