Brioche
2020-08-13 / test@t
Chocolate dessert with orange and star anise sauce
The star anise has a very strong taste and aroma, so in the dessert he must definitely find a strong partner who can balance his harshness and set off his merits (everything is like in a good marriage!). In our case, this is a bitter schoolboy. Delicate taste of not too sweet school mousse goes well with bright oriental sweet syrup.
Ingredients
- 1 egg
- 4 yolks
- 90 g of brown sugar
- 200 g dark chocolate (80% cocoa)
- 250 ml whipping cream
- 1 small orange
- 2 star anise stars
- 40 ml orange liqueur (Coontreau or Grand Marnier)
STEP-BY-STEP COOKING RECIPE
Step 1
For the sauce, remove the zest from the orange with a fine grater, squeeze the juice with part of the pulp. Pour the juice with the zest into a small saucepan, add the star anise, broken into pieces, and sugar. Bring to a boil over low heat, stirring occasionally, pour in the liquor, cook until the sauce has evaporated by half, 5-7 minutes.
Step 2
Beat the egg with yolks until foamy with a mixer. Pour sugar into a small saucepan with a thick bottom, add 2 tbsp. cold water. Put on low heat and, stirring gently so as not to splatter the walls, bring to a boil. Stop stirring and cook the syrup until a drop of it, dipped in a glass of cold water, turns into a soft ball (about 120 ° C).
Step 3
After immersing the mixer in the egg mass, turn it on at maximum speed and pour in the hot sugar syrup in a very thin stream. Whisk until the mixture cools.
Step 4
Break the chocolate into small pieces and place in an ovenproof bowl. Place the bowl in a water bath in a saucepan 1/4 full of low-boiling water. Melt until the small chocolate pieces are still visible. Remove the bowl from the bath and let it stand for 15 minutes. The chocolate should completely melt and cool down to 48-40 ° C.
Step 5
Whisk the cream into a persistent foam. Combine warm chocolate with egg and sugar mixture. Gradually add the whipped cream in portions. Stir with a silicone spatula from bottom to top. Arrange in bowls or glasses and refrigerate for 3-4 hours. Drizzle with orange and star anise sauce before serving
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