This Entermet comprises of Chocolate Mousse as filling Orange Jelly and fresh Orange pulp as insert. Nuts as base and cocoa butter spray and silver Balls for garnishing. Important to note is prepare insert first. It takes more than 8 hours to become rock hard.
For preparing Chocolate Mousse ,whisk egg yolk and sugar together in a bowl till pale . Bloom gelatin with little water and keep it aside.
Boil milk and add to the egg mixture .Again cook the egg mixture till it comes to soft consistency (use a spoon and dip the sauce, it should coat the spoon).
Strain the mixture over half melted chocolate( melt chocolate for a minute in Microwave ).Whip whipping cream and fold into the chocolate mixture. Chocolate Mousse is ready
Insert 1 ( orange Jelly preparation)
Bloom gelatin with little water and keep it aside. warm water and dissolve sugar.
Add bloomed gelatin and mix well till it dissolve. Strain the mixture and let it cool for some time .Add orange juice to it and pour it in a prepared round Pan. Freeze it till it becomes rock hard.
Insert 2. Deskin the oranges and get ready with one cup of pulp oranges.
For Base.. Roast almond flakes till it becomes Crisp.
Assembly (Chocolate Orange Entermet)
Use any silicone Mould .I used round mould.Pour the prepared Chocolate Mousse filling.
On top insert Orange Jelly. Again pour chocolate mousse filling and spread evenly .
Now plce the de seeded Orange pulp all over the mousse.
Again pour the Chocolate Mousse filling and level with off set spatula. Finally place roasted almond flakes all over as base.
Keep it in the fridge till it set.
Once it set,put it in the freezer to set rock hard.
Demould the entremet carefully . It is a reverse setting Entermet. Base goes down .Garnish it with cocoa butter spray ,almond flakes and silver balls.
