Tuesday, 16 October 2007

Eggcentric dish explained

For a while now I have had on the left hand side of my blog, a photo of a dish I made for one of our foodie dinners, but I have never posted up exactly what it is or how I made it. Finally I have done it.

The theme of the dinner was 'hidden secrets', and among other dishes, I decided (inspired by a dish a friend made for a dinner a long time ago) to produce these; yep, they look like half a dozen eggs, but what you cannot see until they were broken open is that they were filled with a white chocolate mousse and then had a yolk in the middle made of an orange marmalade & cognac mixture.

The white chocolate mousse was made like this:
Measure 1 tblspn crème de cassis liqueur into heavy small saucepan; sprinkle unflavoured gelatin over & let stand 5 minutes to soften. Add 3/4 cup cream & stir over low heat till gelatin dissolves. Add white chocolate & stir until melted & smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.

Whip 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tblpns crème de cassis & whip until stiff peaks form. Fold whipped cream into white chocolate mixture.

No comments: