Where culinary dreams and romantic celebrations intertwine.
This Valentine’s Day, a Chocolate Mousse with Orange Curd graces the table, a masterpiece born from the perfect synergy of fresh ingredients and exceptional appliances. The Sub-Zero fridge and freezer preserve the integrity of every element, ensuring peak flavor and quality. The Wolf range and oven, instruments of culinary precision, elevate the experience, transforming simple components into a symbol of affection and refined taste. The result? An amazing taste explosion: creamy sweet chocolate, bright sweet orange, and a whisper of strawberry in every bite. A moment of pure bliss, captured in every spoonful, a testament to the pursuit of culinary artistry and the celebration of love.
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How to make:
Choco Mousse with Orange Curd Mousse
Ingredients
750gr White Chocolate
500ml Fresh Milk
750ml Fresh Cream
100ml Strawberry Puree
20gr Gelatin
Instructions:
Preheat the fresh milk and strawberry puree until it boils.
Pour the hot milk mixture over the chopped white chocolate and stir until the chocolate is melted and smooth. Soak the gelatin in cold water until softened.
Whip the fresh cream on high speed until stiff peaks form.
Gently fold the melted chocolate mixture and the whipped cream together until well combined.
Sponge Cake
Ingredients:
4 Eggs
100gr Sugar
120gr Almond Flour
20gr Cornstarch
40ml Fresh Milk
40gr Melted Butter
5ml Vanilla Extract
Instructions:
Preheat the oven to 170°C.
Whisk the eggs and sugar on high speed until the mixture becomes pale, thick, and reaches the ribbon stage. Add the vanilla extract.
Gently fold in the almond flour and cornstarch with a spatula to avoid deflating the batter.
Incorporate the melted butter and milk.
Bake until golden brown and cooked through.
Orange Curd
Ingredients:
100ml Fresh Orange Juice (preferably Valencia or Sunkist)
150ml Fresh Milk
2tbsp Cornstarch
1tbsp Lemon Juice
80gr Granulated Sugar
2 Egg Yolks
1 Orange, chopped
Instructions:
Warm the fresh milk over medium heat.
Pour in the fresh orange juice and stir to mix it with the milk.
Add the sugar and stir well until it’s completely dissolved.
Whisk together the cornstarch with a few tablespoons of the milk mixture until it’s smooth.
Slowly pour this cornstarch mixture into the saucepan, whisking constantly.
Take the saucepan off the heat and stir in the chopped orange.
Transfer the filling to a container, and put it in the refrigerator until it’s completely chilled and set.
Glaze
Ingredients:
150gr Sugar
150gr White Chocolate
150gr Glucose
75ml Water
100gr Condensed Milk
10gr Gelatin
Food Coloring (as desired)
Instructions:
Bloom the gelatin in 50ml of cold water until it absorbs the liquid and softens. In a saucepan, combine the sugar, glucose, and water.
Heat over medium heat, stirring until the sugar dissolves.
Remove the saucepan from the heat. Add condensed milk and stir well to combine.
Pour the warm condensed milk mixture over the chopped chocolate and gently stir until the chocolate is completely melted and the mixture is smooth.
Add the bloomed gelatin to the warm chocolate mixture and stir until it is fully incorporated and dissolved.
Let the glaze cool to 40-45°C before using.
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