Orange jelly with chocolate mousse

Category: Confectionery
Orange jelly with chocolate mousse

Ingredients

For jelly:
Fresh juice
(I had red orange juice)
150 ml
Sugar 1.5 tbsp. l.
Gelatin 7 g
For the chocolate mousse:
Milk chocolate 125 g
Cream 35% fat 250 ml

Cooking method

  • 1. Soak gelatin in 1/4 cup (glass = 200 ml) cold water for 20 minutes. Bring the juice with sugar to a boil, but do not boil. Add the swollen gelatin and mix well. Remove from heat after 1 minute. Cool slightly and pour into two tall glasses. Refrigerate for 1 hour.
  • 2. Melt the chocolate in a water bath and cool, but not completely, so that it does not become too hard. Beat the cream. Add the whipped cream to the chocolate in portions and stir gently. Divide the chocolate mass into jelly glasses. Refrigerate for 3-4 hours.

    Before serving, remove from the refrigerator and let stand at room temperature for 10-15 minutes.
  • You can also make multi-layered jelly from different fruits. It will be generally beautiful
  • Orange jelly with chocolate mousse


3ay4ik
and so drop dead!
Bagel
I must try with bitter chocolate, in general oranges with chocolate are very tasty, it seems to me that candied peel in chocolate would go for decoration
foxtrader
Thank you girls for rating

Bagel , I also thought about candied oranges, exactly those that are in chocolate But these would best go to orange jelly, and I have red. Do we ever study the same book? I took the recipe from the book "Gastronome Book". There there are such candied fruits
By the way, I also made the mousse from dark chocolate. It seemed to me that such chocolate slightly interrupts the taste of the jelly itself, since chocolate itself has a very rich taste and smell. But it still worked out well. Even I noted this, despite the fact that I am not a fan of jelly. I did it for my husband. He's a fan of jelly-like desserts
Bagel
no, I haven't come across this book, I myself am a fan of jelly-like desserts and desserts in general .. but here's another thought, a couple of spoons of orange liqueur-Cointreau or Gran Marnier in jelly, eeeh .. I would have such a couple of ice cream cakes .. I'll go eat low-fat cottage cheese
Cubic
Interestingly, this can be done in a chocolate maker (well, at least some of the stages), for example:
Quote: foxtrader

Bring the juice with sugar to a boil, but do not boil. Add the swollen gelatin and mix well. Remove from heat after 1 minute. Cool slightly and pour into two tall glasses. Refrigerate for 1 hour.
or :
chocolate + cream directly into the chocolate maker, and beat / melt, and then pour over the jelly ...
well, it's as always, lazy thoughts have earned
foxtrader
Oh, and with Cointreau it can really turn out great. And I just have it. I'll have to try. Maybe then I will eat jelly too
True, I'm going to my birthday tomorrow, and then I'll also eat low-fat cottage cheese. Therefore, my desserts will only be prepared for my husband. Although no, yazh on MM. And MM also has quite normal desserts. But not so cool of course
Cubic , in my opinion, this approach is called the other way around - "The woman had no worries, the woman bought a pig"
For me, it's easier to cook jelly in a ladle than in a chocolate maker. It is not fun to wash it, at least. Yes, and such a volume of liquid will be framed on it like a drink. Is that for the crowd to cook

And you can't melt chocolate + cream at all. Whisk the cream, for volume and lightness, and then mix it into the chocolate, and cooled down. Then both the volume and mass will be. Mousse should be airy.It’s me, poor fellow, I smeared it over the glass, and I kept the volume. Ideally, it’s better to add mousse to the bowls from a culinary syringe, with a large leaky nozzle In a word, the mousse does not pour, it is standing
Cubic
, well, it's clear ... about mousse that's for sure, the number will not work.
Well, about jelly, this is bringing to a boil without boiling, stirring - it always scares me, I don't feel chtoli with such recipes, if honestly I'm not friends, and believe me, usually after such experiments I often have a ladle soak has to, so I thought about automating the process. Well, as in that joke about a shovel with a motor: where did you see a Jew with a shovel?
foxtrader
Cubic , nothing wrong. It is necessary to bring the mixture to a boil and immediately turn off the stove. If it boils all the same, then just raise the ladle a little above the stove so that it does not boil, but warms up. There is only a minute of torment. I have an induction unit, so it immediately works to lower the temperature. But I did that, in the sense that I raised the ladle over a regular stove. For me, it's still easier than doing all this in a chocolate maker.
And I also soak the ladle, only after the caramel
Tashenka
A little off topic, but based on it ...
Please give me a link to the preparation of candied fruits, which were discussed. I haven't done this for a long time, but my memory is not the same ...
Thank you in advance.
foxtrader
Tashenka, I myself have not made such candied fruits, but there is an interesting recipe in my book. If you are interested, I can write it to you, or photograph it. Is it necessary?
The recipe contains star anise. It is generally not for everybody, but it has an interesting taste and smell. Finding him is really not very easy. But if you live in Moscow or St. Petersburg, it can be sold in the Globus Gourmet chain of stores. I personally saw him there.
But I think you can not put it at all if you don't like it. However, the taste of such candied fruits will be definitely different.
Tashenka
Oh, of course you need to !!! And I'll find the spices! Who is looking!..
In general, I like exotic things.
Thank you in advance!
foxtrader
Candied orange fruits in chocolate:
If something is not visible, ask
Orange jelly with chocolate mousse

Orange jelly with chocolate mousse

Orange jelly with chocolate mousse

Orange jelly with chocolate mousse

Bagel
and also - in some magazine orange jelly and chocolate were laid out on a base of shortcrust pastry and served like a cake .. and from the old experience I remember that in this case, the dough will have to be baked with protein, so that it does not get wet from the jelly
foxtrader
Bagel , my husband's favorite ingredients - where can I find one? In general, he loves strange things. Favorite cake - a shortbread basket with jam and butter cream - gadust
Bagel
I think any shortbread dough from recipes for pies with fruit and curd fillings will do .. and in fact there will be practically a basket by the way, fruit and fat

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