← All recipes
Dessert · Season 9
Chocolate Mousse with Burnt Orange Cream and Fennel
Tamara Graffen
Contestant · 18 Jul 2017
6
Serves
7
Components
24
Ingredients
9
Season
Ingredients
Burnt Orange Cream
80gcream, plus extra, as needed
40gmilk
25gegg yolks
20gcaster sugar
zest of 1 orange
Fennel Crisps
1baby fennel bulb, top trimmed and halved (fronds reserved for plating)
Chocolate Mousse
225gcream
45gmilk
10gsugar
150g70% dark chocolate, chopped
seeds from ½ vanilla pod
Salted Orange Muscat Caramel
½ cupsugar
¾ cupcream, warmed
¼ cupOrange Muscat and Flora dessert wine
Chocolate Glaze
90gsugar
30gcocoa
50gcream
2½gelatine leaves, gold strength, softened in cold water
Salted Orange Muscat Caramel
½ cupsugar
¾ cupcream, warmed
¼ cupOrange Muscat and Flora dessert wine
To serve
fresh orange segments, each segment cut into four pieces
fresh fennel fronds
fresh orange zest
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Tamara Graffen, Season 9. Originally published by Network 10 on 18 Jul 2017.
Original on 10 Play ↗