Ingredients
FOR THE MARMALADE
1 orange
¼ - ½ lemon
A little orange rind finely grated
2 tablespoons granulated white sugar
1 tablespoon Cointreau
FOR THE SPONGE BASE
3 large egg yolks
Rind (finely grated) and juice of one lemon
4 ½ tablespoons granulated white sugar
6 tablespoons plain white (all purpose) flour, sifted
4 large egg whites, beaten until very stiff
FOR THE MOUSSE TOPPING
3 x white chocolate Lindt 3.5oz Lindor bars with smooth filling
High quality solid white chocolate (for grated topping)
3 large egg whites, beaten until very stiff
¼ pint/142ml whipping cream, whipped until peaks form
1 ½ tablespoon Cointreau (French orange liquor)
Preparation
- MARMALADE: Grate a little orange rind Peel orange & lemon; Split into segments without cutting; Skin segments to remove white fibrous material Place orange rind, orange and lemon segments, and sugar into a small saucepan, and simmer over low heat until thick and syrupy Allow to cool partway; Remove pips and other fibrous debris; Stir in Cointreau; Refrigerate
NOTE: In the interest of convenience, I have at times used a commercially available orange marmalade, simmered as described with a little lemon juice (for tartness), with a tablespoon of Cointreau added.
BASE: In a medium mixing bowl, beat 3 large egg yolks, juice & rind of one lemon, and 4 ½ tablespoons granulated white sugar Add 6 tablespoons sifted plain white (all purpose) flour to the egg yolk mixture, and beat until creamy Using electric mixer, beat 4 large egg whites until very stiff Gently fold egg yolk mixture into stiff egg whites Spread mixture in parchment-lined 9 ½ inch Pyrex pie plate Bake 12-15 minutes at 390°F/200°C Allow to cool, tip base onto a serving plate, remove parchment & refrigerate When chilled, top with a thin layer of the marmalade (this should not be over done; it should add a subtle hint of tartness to complement the sweetness of the mousse)
MOUSSE: Melt two 3.5oz Lindt Lindor bars over a double boiler (hot, not boiling, water) Stir in 1 ½ tablespoons of Cointreau and allow to cool Using electric mixer, beat 3 large egg whites until very stiff and frothy Beat ¼ pint/142ml whipping cream in medium mixing bowl until firm peaks form Pour melted chocolate into a large mixing bowl Gently fold stiff egg whites into chocolate Gently fold whipped cream into chocolate/egg mixture
FINAL ASSEMBLY: Top the chilled marmalade-covered base with the mousse Refrigerate until mousse has set Top with finely grated white chocolate Refrigerate until ready to serve
