Chocolate Mousse in Almond and Brittle Coat with Kumquats in Minneola Syrup

Summary

Ingredients

• 250 grams sugar
• 30 g flaked almonds
• 0.5 ½ orange (s), organic, the zest it
• 1 ½ tablespoon oil, neutral

For the cream:

• 200 g chocolate, 85% cocoa content
• 3 egg (s)
• 100 g suar, finest
• 250 g cream
• 2 tablespoon Cointreau
• 1 pinch (s) salt

Fruit:

• 100 g kumquat (s)
• 100 g suar (Farin-), darker
• 1 minneola (s)
• 0.5 ½ orange (s), organic, the zest it
• 2 tablespoon Cointreau

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Instructions

1. For the almond brittle coat:
2. Place aluminum foil on a baking sheet and brush with the oil. Place the tray in the oven preheated to 200 °.
3. Caramelize 200 g sugar with 4 tablespoon water in a pan. Add the flaked almonds and the orange zest. Take the hot baking sheet out of the oven and spread the brittle mixture on it as thinly as possible. The baking sheet must be hot so that the caramel does not solidify immediately. Just before the brittle becomes hard, cut into rectangles with a pizza roller.
4. For four portions you need four rectangles of 4 x 5 cm and eight rectangles of 4 x 11 cm.
5. Let the rest of the sugar melt in a small saucepan. Build triangles from two large and one small rectangle, gluing the edges together with the liquid sugar. You should be very careful with the brittle rectangles as they break very easily. Place the triangles on a board covered with baking paper. They should lie flat so that the mousse cannot run out.
6. For the chocolate mousse:
7. Melt the chocolate in a double boiler. Separate the eggs. Beat the egg whites with a pinch of salt to make snow, 200 g cream until stiff. Beat the egg yolks with the sugar, the rest of the cream and the Cointreau over a hot water bath until creamy, stir in the slightly cooled chocolate. Beat cold over the cold water bath. First, fold in half of the egg whites and half of the cream, in the second step fold in the rest.
8. Pour the chocolate mousse into the prepared brittle triangles. Make sure that it runs into the tips of the triangles. Chill overnight.
9. For the kumquats in minneola syrup:
10. Cut the kumquats into thin slices, removing the seeds if necessary. Squeeze the minneola. Caramelize the dark farin sugar in a saucepan. Add the kumquats and the orange zest and deglaze with about 150 ml of juice and the liqueur. Bring to a syrupy boil while stirring. Depending on the taste, white sugar can be added. However, I really like the tart and sour note of the rather sweet mousse.
11. To serve, place the mousse triangles on a plate and spread the cooled kumqutas and syrup around them.
12. This dessert can be prepared very well the day before. However, the triangles should not wait longer than a day to be consumed, as they could draw water and the stability would suffer.
13. Instead of the minneola, the juice of the orange can of course also be used, then the result will be more sweet than tart.

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