Sunset Barcelona

14 ingredients
6 steps

Ingredients

  • 2 oranges, zested
  • 250 milliliters fresh orange juice (you can add to the juice from the zested ones)
  • 15 milliliters castor sugar, if your juice is on the sour side
  • 5 milliliters powdered gelatine
  • 50 milliliters water
  • 3.5 ounces dark chocolate with 50- 60% cocoa solids
  • 3.5 ounces dark chocolate (70% cocoa solids)
  • 60 milliliters dark filter coffee
  • 1 tablespoon butter
  • 3 extra extra large eggs, separated
  • 10.5 ounces beautiful, bursting raspberries ( the only kind worth money)
  • 3.5 ounces castor sugar
  • 2 tablespoons water
  • Splash lemon juice

Directions

  1. 1
    For the orange jelly: Place the orange zest, juice and sugar (if using) in a sauce pan and warm up.
  2. 2
    Place the 50ml water in a glass jug and sprinkle the gelatine over. Nuke in the microwave for 10 seconds at a time, checking after each go to see if the gelatine has dissolved. It won't take more than a minute. Add to the orange juice mixture. Divide between 6 pretty glasses ( you can use whiskey glasses, martini glasses, whatever floats your boat) and refrigerate for at least 3 hours.
  3. 3
    For the chocolate mousse: Place a saucepan of water over low heat. Place chocolate, butter and coffee in a glass bowl and place over pan until melted, stirring about a bit every now and then.
  4. 4
    Remove from the heat and beat in the egg yolks. Whisk the egg whites until stiff and fold in in three stages. Divide the mixture between the glasses and carefully place on top of jelly. Return to fridge for 3-4 hours.
  5. 5
    For the raspberry coulis: Place the castor sugar, water and lemon juice over medium- low heat, whisking to dissolve the castor sugar. Allow to boil for 2 minutes then add the raspberries. Leave on the heat for one minute then remove. Blend in food processor and allow to cool.
  6. 6
    Just before serving, spoon the raspberry coulis over the mousse. Now indulge. Ooh la la.

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