Chocolate Meringue Mousse

Fruit with Orange Foam and Tiny Surprises

Info

  • Course:

    Dessert

  • Total Time:

    Under 2 Hours

  • Skill Level:

    Challenging

  • Cost:

    Moderate

Top Chef Masters, Season 1, Episode 1, Quickfire Challenge Winner

Ingredients

MERINGUE SWANS
  • 6 egg whites
  • 7 ounce granulated sugar
  • 1 teaspoon lemon juice
ORANGE SABAYON
  • 6 egg yolks
  • 6 ounces sugar
  • 1/2 quart orange juice
QUICK CHOCOLATE MOUSSE
  • 1/4 quart whipped cream
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons sugar
VERRINE
  • 15 blueberries
  • 5 strawberries
  • 15 raspberries
  • 6 crumbled Girl Scout Cookies®
  • 1/4 cup raspberry sauce
  • 1/4 cup melted chocolate
  • 1/2 cup orange sabayon

Directions

MERINGUE SWANS

Beat egg whites on a slow speed, adding 2 tablespoons sugar and lemon juice. After 4-5 minutes, add another 2 tablespoons sugar. After about 10 minutes slowly incorporate the remaining sugar, now turn up speed to medium high for 3 minutes.

Using a fluted pastry tip pipe the swan necks onto a silk pan.

Bake for 1/2 an hour at 250-275 degrees.

ORANGE SABAYON

Mix egg yolks and sugar beat until mixed. Add orange juice, mix. Beat over bain-marie until it foams up. Keep warm.

QUICK CHOCOLATE MOUSSE

Mix cream and cocoa powder. Beat with mixer until lightly firm, add sugar.

VERRINE

Build all ingredients up in layers.

© 2012 Hubert Keller