Mousse to crispy golden orange

Ingredients:

- 04 gems passed through the sieve

- 03 whites beaten stiff

- 01 cup of sifted powdered sugar

- 1/2 cup orange juice strained

- 03 tablespoons of lemon juice

- 01 large orange zest

- 01 small lemon zest

- 1/3 cup tea liquor curation

- 01 white sachet unflavored gelatin dissolved in 1/3 cup cold water shower

- 350 ml of fresh cream hit point chantilly

how to prepare

- Beat the egg yolks in mixer with icing sugar for 10 minutes, then add the orange juice and mix well. bring this mixture to the fire in a double boiler, stirring often, until creamy drain. then remove from heat and add the zest and let cool. when completely cool, add remaining ingredients, mixing gently. place shaped center hole lightly greased with corn oil and refrigerate until the next day or a few hours. unmold and serve with chocolate sauce and crunchy orange.

crispy orange:

- 01 tea cup caster sugar

- 1/2 cup chopped walnuts tea

- 02 tablespoons of milk powder

- 01 tablespoon dried orange zest

cooking method:

- Caramelize sugar over low heat, add the walnuts and pour over the surface lightly greased with butter or oil and let cool. When cold, break the crunchy with the milk powder so desired, stir in the orange zest and employed.

chocolate sauce:

- 200 gr of chopped milk chocolate cover

- 01 can of cream with the serum

- 1/4 cup tea liqueur curaçao

- 01 tbsp icing sugar

- Orange zest to taste

cooking method:

- Melt in a bain-marie chocolate, cream and sugar. add remaining ingredients and used cold on desenformada mousse, crunchy sprinkling of orange on top.