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Skin the nuts by toasting them on a baking tray in a preheated 220C, gas mark 7, 425F for 8 minutes, then rubbing the skin off with your fingers as they cool. Cut the nuts in half.
Heat the marmalade with the rum until it melts, then dip the sponge fingers in this mixture and use them to line the sides of a 25cm/10in cylindrical mould.
Cream together the butter and sugar.
Melt the chocolate with the milk, then add to the creamed mixture. Beat in the egg yolks, one by one, and stir in the nuts. Add the remaining marmalade mixture.
Whisk the egg whites until stiff, then fold into the chocolate orange mixture.
Pour into the mould. Chill until set. Turn out the mousse to serve
2oz hazelnuts 50g
8oz chunky orange marmalade 225g
1tbsp rum
24 sponge fingers
3oz unsalted butter, at room temperature 75g
2oz granulated sugar 50g
14oz bitter chocolate 400g
3dsp milk
3 eggs, separated, plus 1 extra egg white
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