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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Orange Chicken


Still wondering what to make for the holidays? I've got an exquisite dish that will dress up any festive table beautifully.



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Price: €1.30 per person
Preparation time: 120 minutes




Ingredients

for 4 people
  • 1 chicken, about 1.7 kg.
  • 2 oranges plus 1 more for finishing the dish.
  • 100 ml dry white wine.
  • 300 ml chicken stock.
  • 1 carrot.
  • 1 onion.
  • 1/2 leek.
  • 2 garlic cloves.
  • 2 tablespoons pork lard.
  • salt and pepper.
  • 1 tablespoon potato starch.
  • 3 tablespoons milk.



Preparation

Preheat the oven to 180°C.
Clean the chicken without cutting it open. Season with salt and pepper, and place half an orange inside.
With kitchen string, tie the legs together, and with the same string, tie the wings close to the body so they don't separate.

Chop all the vegetables into chunks.
Put the lard in an ovenproof casserole, heat it up, and add the chicken along with the chopped vegetables.
Place the casserole in the oven and let the chicken brown. Turn it over. When it's golden on the other side...
add the juice of one and a half oranges, the wine, and the stock. Cover the casserole and let it cook for about an hour.
Remove the chicken, untie it, and cut it into quarters.
Strain the sauce through a fine-mesh strainer. Return the sauce to the casserole with the potato starch dissolved in the 3 tablespoons of milk. Turn on the heat and thicken the sauce while stirring. Add the chicken pieces and let them simmer gently for a minute or two over low heat.
Serve on plates with two slices of fresh orange.

Enjoy!

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