Family meal

STANDARD RECIPE FORM

DISH NAME : Chocolate and orange mousse, torched PREPARATION TIME : SECTION :
meringue
RECIPE YIELD : 20 portions COOKING TIME : STATION :

TIMELINE EQUIPMENT
INGREDIENT UNIT QTY METHOD OF PREPARATION
FROM TO CHECKLIST
Milk g 250 MISE-EN-PLACE: Measuring Equipment:
Orange pc 1 1. Measure and separate all the ingredients Scale
Pasteurized egg yolk g 150 2. Grate the orange skin
Prep. Equipment:
Sugar g 150 PREPARATION/COOKING：
Chocolate g 375 1. Heat the orange zest with milk Not boil Storage Containers:
Whipping cream G 750 2.Whisk together egg yolk and sugar until pale and ribbon □ Container
Salt TT TT consistency.
Torched Swiss meringue 3. Pour warm milk slowly over egg mixture and return to Cooking Utensils:
Sugar g 290 heat, stir constantly with whisk and when first bubble □ Frying pan (L)
takes off heat.
Water g 130 4. Pour over chocolate and combine, set aside to cool
slightly.
Egg white g 200 5. Whisk cream until semi whipped Others:
□ ___________________
apple balsamic vinegar g 24 6. Fold cream into chocolate 1/3 at a time
□ ___________________
Orange segments, for decoration pc 1 7. Set in container □ ___________________

Whipping cream for garnish

1. Heat the sugar and water to 121C(250F) to make a
caramel.
2. Whisk the egg white to soft peaks and add caramel
slowly, still whisking, to make Italian meringue.
3. Add the vinegar and keep it in a piping(pastry) bag.
4. Pipe meringue on the mousse and burn the tops with a
blowtorch
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