Recipe by Zurie
------Rather unusual mélange of flavours, as normally cream is used. This was created for RSC #9. The prep. time does not include the 2 hours of chilling the mousse. The "coconut essence" mentioned is the small bottle with the concentrated flavour used for cakes and biscuits.------
- 2 large firm oranges
- 4 tablespoons light brown sugar
- 10 fluid ounces coconut milk
- 2 teaspoons coconut essence
- 4 large eggs, largest size
- 8 ounces white chocolate, best quality, broken into smallish chunks
- 2 tablespoons Grand Marnier
- 1⁄4 teaspoon salt
Directions See How It's Made
- Finely grate all the zest off the oranges using a cheese or other fine grater, and avoiding the white pith.
- Place the brown sugar in a small bowl, and stir in the grated zest. Set aside.
- Open a tin of coconut milk into a mixing bowl and whisk until smooth. Measure off 10 fluid oz. in a measuring cup, then empty into a small saucepan and bring to just under boiling point. Remove from heat.
- Stir the sugar, zest and coconut essence into the hot milk, stirring well until the sugar has dissolved.
- Separate the eggs, putting the egg whites in a large enough bowl for whipping them later.
- Put the egg yolks in the top of a double boiler OR in a heatproof mixing bowl (such as stainless steel).
- Beat the egg yolks until pale and frothy, then beat in the sugar-coconut-zest mixture gradually, combining everything thoroughly.
- Melt the chocolate in a bowl in a microwave at low heat (consult your microwave manual if uncertain). Otherwise, melt a small knob of butter in a pot, then add the broken-up chocolate chunks, and stir until melted, over low heat. Don't use water as the chocolate might seize. Remove from hob.
- Add hot water from an electric kettle to bottom part of double boiler and put in the top part with the coconut milk mixture.
- If using a heatproof mixing bowl, set this mixture over a pot of hot water. Put over fairly low heat.
- Heat the mixture to under simmering point, stirring all the while with a whisk, for 5 - 6 minutes. Test with the back of a spoon: the mixture is ready when it coats the back of a spoon. Don't let mixture boil, as the egg yolks will cook!
- Remove the whole shebang from the heat, and gradually whisk in the melted chocolate. Stir in the Grand Marnier.
- Now lift the bowl or pot from the hot water, and set aside to cool completely.
- When cool, add the pinch of salt to the egg whites, and beat until they form stiff peaks.
- Carefully fold egg whites into the chocolate-coconut-orange mixture. (You will probably have to pour the cooled mixture in another, larger bowl to do this).
- Spoon the mousse into a glass serving dish (or use individual glasses) and chill at least 2 hours before serving.
- (Optional: to serve, toast unsweetened dessicated coconut in a pan until golden, and sprinkle over the mousse).