Seville Marmalade Mousse with Dark Chocolate

Place 350mL of thickened cream into a large bowl and whisk till firm peaks form and place into the fridge to chill.

Half fill a medium sized pot with water and place over a medium high heat.

Place the egg yolks, sugar and Verjuice into a large stainless steel bowl, then place over the pot of water.

Whisk the mixture for approximately 6 minutes or until it becomes light, fluffy and thick in consistency.

Remove from the heat, stir through the Seville Marmalade, and set aside to cool for 10 minutes.

Once the mixture has cooled, gently fold through the cooled whipped cream until well combined, then place back into the fridge.

To make the dark chocolate swirl, place a small pot half filled with water over a medium high heat.

Place the remaining cream and chocolate into a small stainless steel bowl and place over the pot of water. Allow this to sit for 5 minutes, then gently stir to combine melted chocolate and cream. Once the mixture is a smooth consistency remove from the heat and set aside to cool.

To serve, remove the mousse from the fridge and drizzle over the chocolate mixture. Gently fold through, then divide between 4 to 6 serving plates.

Maggie Beer
Cooking Hampers

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