THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Gingerbread mousse with mulled wine and orange compote (traditional & Thermomix method) Traditional & Thermomix
Description
No other spice evokes the magic of Christmas for me like the warm scent of gingerbread. In this recipe, it is combined with the sweetness of a creamy chocolate mousse, accompanied by an orange compote flavoured with mulled wine. A festive and refined dessert, ideal for ending a festive meal or surprising your guests with an original combination.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
Foam
1. Melt the chocolate and butter in a bain-marie until smooth.
2. Whisk the egg whites with a pinch of salt until stiff and set aside.
3. Beat the egg yolks with the sugar and spices for about 2 minutes, until the mixture turns pale.
4. Whisk the melted chocolate into the egg yolks.
5. Add 1/3 of the beaten egg whites to the chocolate mixture and gently fold in with a spatula, then fold in the rest in two batches.
6. Keep refrigerated.
Compote
1. Mix 50 g of orange juice with the cornflour in a small bowl.
2. Bring the remaining 200 g of orange juice to the boil with the sugar and mulled wine spices.
3. Add the diluted cornflour and cook for a few more seconds until slightly thickened.
4. Gently fold in the orange zest, transfer to a container and leave to cool.
THERMOMIX® METHOD
Preparation - Thermomix version
Foam
1. Chop the chocolate for 5 sec / speed 10.
2. Melt with the butter for 5 mins / 50°C / speed 2, then transfer.
3. Insert the whisk attachment and whip the egg whites with a pinch of salt for 4 mins on speed 3.5.
4. Whisk the egg yolks, sugar and spices for 2 minutes / speed 3.
5. Add the melted chocolate and mix for 1 minute on speed 2.
6. Gently fold in the egg whites with a spatula and chill.
Compote
1. Heat the orange juice with the spices for 5 minutes/100°C/speed 1.
2. Add the cornflour mixture and cook for 3 minutes/100°C/speed 2.
3. Stir in the orange zest and leave to cool.
________________________________________
Tip: Serve the mousse in small glasses with the compote added just before serving, for an attractive visual and taste contrast.
