Mocha Mousse & Caramelized Oranges

When I was younger I’d take the cut half of an orange and dip it straight into the sugar bowl. I assume mum wasn’t watching at the time although, given my sweet tooth, it may have been something she encouraged.

I was tempted to do a similar thing with our latest crop of oranges just to sweeten them up a little.  They are just a tiny bit tart to eat au naturel.   

A quick flick through an old cookbook and I came up with these retro caramelized oranges – a little sticky syrup to sugarcoat the citrus.

From there it wasn’t too hard to think of a chocolate match – or in this case chocolate and coffee – for a winning combination.  Oh, and did I mention there’s also lemon liqueur, for a little extra citrus kick?  This mousse really has a lot going for it. 

The caramel sauce turned out less sticky than it was originally.  I am going to suggest that this was the result of it mingling overnight with the juice from the oranges and not another unsuccessful attempt at a toffee sauce by me.  It didn't matter, the rich, dark mocha mousse was heaven.

This will be my entry to Sweet New Zealand hosted this month by the talented Nicola who has a wonderful blog at Homegrown Kitchen.

Mocha mousse & caramelized oranges

Makes about 6-8 serves

175g (6oz) dark chocolate, at least 70% cocoa

2 tbsp strong black coffee

4 eggs, separated

1 tbsp Limoncello or Cointreau liqueur

Mocha Mousse

Break chocolate into pieces and place the chocolate and coffee in a heatproof bowl over a pan of simmering water.  Do not let the water touch the base of the bowl.  Heat gently until the chocolate melts, stirring occasionally.  Remove from the heat and allow to cool for a couple of minutes.

Beat the egg yolks and gradually stir into the chocolate mixture.  Add the liqueur and stir to combine.

In a clean mixing bowl, beat the egg whites until stiff with an electric mixer. Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it.  Gently fold in the rest of the chocolate mix into the egg whites until thoroughly combined. Be patient, it needs gentle folding and cutting movements to retain all the air, which makes the mousse light.

Spoon into individual ramekins or glasses and chill in the fridge for several hours, preferably overnight.

Serve with the sticky oranges on the side or on top and some whipped cream.

Caramelized oranges

4 oranges

115g sugar

150ml water

Using a sharp knife, peel and remove the pith of the orange, keeping the shape intact.  Slice into rounds, remove the pips and set aside.

Place the sugar and half the water in a saucepan and dissolve the sugar slowly over a gentle heat.  Once dissolved, increase the heat and boil until it turns a rich, caramel colour.

Remove the pan from the heat and immediately pour in the remaining water being careful not to splash any of the hot caramel. 

Return the pan to a gentle heat and dissolve the caramel.  Remove from the heat and leave to cool before pouring over the oranges.

Chill in the fridge before serving.

If you don’t want to serve the mousse with the oranges, a chocolate coated coffee bean or two on top finishes it off nicely.

Soft-centred Chocolate Puddings

I don’t know if it’s the colder weather but something is bringing on my constant hankering for things sweet, particularly those of the dark chocolate kind. 

Unusually for me, when I arrived home from work I dove straight into the pantry and set to work.  No guilt feelings about “spoiling my tea” – a refrain from childhood which has stuck with me.  I wasn’t in any mood for guilt trips today.  Dessert was coming early.  There were cravings to satisfy.

Not much more than half an hour later I was consuming one of these little beauties.  Not before the obligatory photo shoot though - hurried due to the impending natural shut down of light (and the fact that I just wanted to eat one!).

I first came upon these at a friend’s house when a guest brought along all the required ingredients and set about rustling these up, employing whipping assistants (no, really!) and effortlessly presenting the puds in pretty pastel ramekins of different shades.  Glorious.

So here they are – impressive yet simple.  Serve them with single or whipped cream if you like but they tasted just fine on their own.  Craving satisfied – tick.  For now…..

I'm submitting these for Sweet New Zealand.  This month the very lovely Sue from Couscous & Consciousness  will be hosting.  More details here - check out the entries from 1 July.

Soft-centred chocolate puddings

Serves 4

200g (7oz) good quality dark chocolate, chopped

100g (3 ½ oz) unsalted butter, chopped

3 eggs, lightly beaten

115g (1/2 cup) caster sugar

2 tbsp plain flour

Preheat the oven to 200°C (400°F).

Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the water does not touch the bowl).  Stir until just melted.

Mix the eggs, sugar and flour in a bowl until just combined.  Gradually pour in the chocolate mixture, stirring all the time.

Pour the chocolate mix into four 1-cup size (250ml) ovenproof ramekins and place on a baking tray.  Bake for about 15 minutes until the edges are set.

Dust with icing sugar – or don’t.  It’s up to you.

As easy as that.

comfort pudding

I must have been in the mood for some comfort food when I suddenly had the urge to make this dish.  It wasn’t as if I needed more rice.  We’d had rice accompanying the previous two nights’ dinners.  Perhaps it was simply the need for some comfort wrapped up in sugar and cream and trying to look wholesome. Whatever it was, it led me to this simple gem. 

I had found it in an old Marie Claire cookbook written by Nigel Slater and if anyone knows comfort food, it is Nigel.  If I make rice puddings at all, and I seldom do, it has been baked ones and short grain rice was used.  Out of them all, I liked this best as it retains its moisture making it creamy and delicious.  I loved the little bursts of juiciness from the sultanas.

I had planned serving this for dessert but my tasting didn’t stop at one spoonful.  I devoured about a quarter of the contents of the pan before a shot of willpower stepped in.  After all, I wanted to try it cold too.  I kept sneaking into the fridge and taking a spoonful (a la Nigella, except not in the dead of the night and without the glamour) so in the end ate most of it myself.  It was just as lovely cold.

cardamom spiced rice pudding

Serves 3-4

570ml/1 pint milk

230ml/8 fl oz single cream

30g/1oz long-grain white rice

¼ tsp ground cardamom*

4 tbsp sugar

2 tbsp sultanas or raisins

In a heavy-based saucepan, pour in the milk and cream and mix together.  Bring slowly to the boil. 

Add the rice and cardamom and leave to gently simmer for one hour (the cooked rice should still have a little bite to it).

Stir in the sugar and sultanas or raisins and simmer for a further five minutes.

Eat warm or cold, served in little bowls.  A touch of orange zest on the top would be nice.

*It may have been the strength of the cardamom powder I used, which was close to use-by date, but next time I will add a touch more cardamom.

This is my entry to Sweet New Zealand, hosted this month by Plum Kitchen (see more details here).  Sweet New Zealand was started by the delightful Alessandra as a tool for connecting New Zealand bloggers.

luscious lemon curd

Lemon curd (also known as lemon honey) is so easy to make that if you haven’t made it before, you should really give it a go.  It can be cooked in a saucepan, but this microwave method is super quick and easy.

Although, I have lemon trees at home, they won’t be winning any beauty competitions with their gnarled, imperfect skins.  Their appearance kind of makes it difficult sometimes to get good-looking zest - and we all want good looking zest don’t we?  Well, yes we do in lemon curd, otherwise we get flecks of green and black in the jar, which ain’t so pretty.  So when a bag of unblemished lemons came into my being, I knew right away I would be making lemon curd and preserved lemons. I was assured the lemons were organic (really? They looked so perfect?).  

For a long time I only purchased lemon curd at craft fairs where little old ladies had probably been making it for years. Since I discovered it’s simple to make, I’ve been making it at home. This recipe comes from a grandmother, a former colleague, and is just delicious.

There are lots of things you can do with lemon curd.  The most temptingly obvious is spooning it direct into one’s mouth. In fact, it’s quite likely you’ll eat the whole jar.  I thought I was the only one with this weak trait, but a colleague told me she’d been doing the very same thing. 

Assuming you resist the temptation, try spreading it on toast, bagels, or fill sweet pastry tarts with it.  It’s divine swirled through vanilla ice cream or as a filling in sponges, muffins and cupcakes. I dolloped a teaspoonful on a slice of lemon, banana and sultana cake to lift its’ slightly dry texture.   Or just package up the jars pretty and give as a gift – the recipient will love you forever.

Next time, I’ll be writing about the lemon louise slice I made using the lemon curd.

lemon curd

6 eggs, well beaten

125g (¼ lb) butter, cut in chunks

500g (1lb) sugar

Grated rind of 2 lemons

Juice of 3 lemons, strained

Wash and sterilize about 4 or 5 glass jars (how many you will need depends on the size of the jars – I tend to use smaller ones).  I sterilize by washing the jars and lids in hot, soapy water, then rinse the jars while still wet and put them (without the lids) in the microwave for one minute.  Use boiling water from a kettle to pour over the lids to sterilize.

Place all the ingredients in a large microwaveable jug and stir.  Heat the mixture for 30 seconds in the microwave and stir again.  It will start off looking lumpy but should be smooth once heated and combined.  Continue microwaving in 30-second bursts, stirring in between, until the mixture has reached the correct consistency. You should be able to coat the back of a spoon with the curd.  Don’t overcook as it will set too hard.

Use the jug to pour the lemon curd into jars.  Leave to cool, then seal. 

The recipe was given to me in imperial measurements so I have added metric measures.