A delicious treat that combines incredible flavors that melt so nicely in your mouth together. The appearance of the dessert does not deceive – it is indeed very appetizing. If you want something sweet, unusual and beautiful, this recipe fits your desires. For a mold with a diameter of 24 cm.
Ingredients:
Bottoms:
2 eggs.
50g of wheat flour
2 tablespoons potato starch
half teaspoon of baking powder
4 tablespoons sugar
tablespoon of vinegar
1 pinch of salt
Middle:
3 pcs oranges
2 sachets orange or neutral jelly beans
Top:
200 grams of dark chocolate
3 eggs
100 ml of cream
30g butter
50 ml of milk
3 tbsp sugar
How to prepare:
Separate the whites from the yolks, whisk them, slowly pouring in the sugar. Stir the egg yolks with the vinegar and add them to the egg whites, stirring all the time. Sift the flour into a bowl and sprinkle in the baking powder. Combine the egg mixture with the flour, stirring with a plastic spatula.
Line a baking tray with parchment and transfer the dough to it. Preheat the oven to 170 degrees, bake for about 20 minutes. Throw the finished base with the paper gently onto the countertop from a height of 50 cm. Set aside to cool.
Pour the jelly over 650 ml of boiling water, stir and chill. Peel the oranges, remove the seeds and white parts. Cut the citrus fruit into chunks. Place them on a sieve in a bowl to drain the juice.
Peel the biscuit from the paper, put it back in its shape. Drizzle with the juice. Spread not completely frozen jelly and oranges. Smooth out with a spoon soaked in hot water and set aside in the refrigerator.
Let’s proceed with the topping. Separate the eggs into yolks and whites. Break up the chocolate, put it in a saucepan with the milk and butter. Heat until dissolved, remove from heat. Add yolks, mix thoroughly. Allow to cool.
Whisk the egg whites with a pinch of salt to a stiff froth, gradually adding the sugar. Gently mix into the chocolate mixture. Whisk the cream into a thick cream, add the same to the chocolate topping, without stopping to stir.
Place the prepared mousse on top of the fully set jelly, smoothing it out. Take it to the fridge for several hours or overnight. Serve your masterpiece to the table.