Ingredients
Orange Mousse
100 g / 3.5 oz Orange Compound
200 g / 7 oz Orange juice
240 g /8.47 oz Italian Meringue
100 g / 3.5 oz Egg white
25 g / .88 oz Sugar
45 g /1.59 oz Water
175 g / 6.2 oz Sugar
12 g / .42 oz Sheet Gelatin
40 g /1.41 oz Candied Orange Peel
450 g /15.9 oz Whipped Cream
Chocolate Decor
200 g / 7 oz Edelweiss Rondo 36%
1 ea 10 X 13Transfer Sheet, your choice
1 ea 10 X 13 Transfer Sheet, your choice
Orange Brilliant Gel
60 g / 2.12 oz Napmiroir
10 g / .35 oz Orange Compound
Other Ingredients
2 ea Almond sponge base, 18 cm X 1 cm
2 ea Sugar dough base, 18 cm x 3 mm
30 g / 1.06 oz Blackcurrent in cassis
20 ml Triple Sec
Preparation
Orange Mousse
Prepare the Italian meringue by whisking the egg white with little sugar, cook the sugar syrup to 250°F/121°C and pour on the egg white, until cool and firm. Mix the Orange Compound with orange juice and add in the finely chopped CandiedOrange Peels. Fold in the Italian meringue and the whipped cream, add the triple sec and the melted Sheet Gelatin, mix well and pour into the cake rings lined with sponge layers as shown. Level the top and chill in refrigerator at 5°C.
Chocolate Decor
Line the Transfer Sheet with tempered Edelweiss Rondo 33%, allow to set and cut into 3 X 3 cm square disc.
Orange Brilliant Gel
Combine the Napmiroir and Orange Compound and mix until completely combined.
Setting
Remove the cake ring and cover the cake top with orange brilliant gel. Surround the cake side with the chocolate square discs.
Decoration
Add a white chocolate design and white chocolate curls. Highlight with Blackcurrant in Cassis and Strawberry.
Specialty Ingredients
#41107 Bakbel Orange Compound
#41021 Bakbel Napmiroir
#6737-655 Candied Orange Peel
#31125 Felchlin-Swiss Edelweiss Rondo 36%
#90070si Sheet Gelatin Silver
#70445 10 X 13 Transfer Sheet
