Back to recipe in this category.

Orange chocolate mouse a la Jancsi Rigo, served with vanilla ice cream and fruit couris

Ingredients:

Serves 4: 0,15 kg Brown cake covering, 0,15 kg White cake covering, 0,05 kg Gelatine, 0,05 l Apricot brandy, 0,05 l Orange liqueur, 0,2 l Creme fresh, 0,2 kg Whipped cream, 1 Slim cake sponge, 1 Orange, 1 Lime, Fresh fruit: strawberry, raspberry, blackcurrant, blackberry, Vanilla ice cream Icing sugar to taste.

Cooking instructions:

We warm the creme fresh and add half of the gelatine, ensure there a smooth consistency by using an egg whisk. When the gelatine has set, remove it from the flame, and add the brown cake covering, the mixed orange juice, a little orange liqueur, half of the beaten whipped cream, and carefully incorporate, ensuring that the whipped cream does not curdle.

We place the slim cake sponge into a mould lined with foil, then pour on it the recently prepared chocolate mousse and place it in the oven. We then make the white chocolate mousse as already described, with the difference that we flavour it with apricot brandy and pour it on the already set chocolate mousse. We let it set for 2 to 3 hours in the fridge. We decorate it with cocoa powder and slice it with a knife that has been plunged into hot water. We wash the fresh fruit and if needed slice them, add sugar and flavour with apricot brandy and lime juice. We then let it mature in the fridge.

Serving suggestion:We place the vanilla ice cream, chocolate mouse and Rigó Jancsi onto a plate, then surround it with fruit concentrate, grated lemon peal and sliced pistaccios.