But I have seen some sunsets in my time. And some of them had the colours yellow, ruby red and brown in. Sort of.
Truth is: This recipe was conceived in faraway Barcelona and I figured I should attribute it. See, Mrs Y went there two years ago on holiday. She and Mister Y couldn't find the restaurant they were meant to go to, so they ducked into some little hidden treasure close to their hotel, and the chef produced something like this.
I tried to re- create it according to what Mrs Y told me about the dessert. I tried different layers. I tried to bake the orange jelly. I considered using cornflour. And then this little creation popped out and got my tastebuds all in a tizz. You know how sublime dark chocolate and orange is? I have always raved about the flavour marriage. Henceforth I will always recommend a menage- a-trois with raspberry.
For the jelly:
- zest of 2 oranges
- 250ml freshly squeezed orange juice
- 15ml castor sugar (leave out if your oranges are sweet enough)
- 5ml powdered gelatine
- 50ml water
For the mousse:
- 100g 50%-60% dark cocoa chocolate
- 100g 70% dark chocolate
- 60ml dark filter coffee
- 1 tablespoon (15ml) butter
- 3 eggs, separated
For the raspberry layer:
- 300g fresh, beautiful, bursting raspberries ( the only kind worth money)
- 100g castor sugar
- 30ml water
- squeeze lemon juice
- Place the orange zest, juice and sugar (if using) in a sauce pan and warm up.
- Place the 50ml water in a glass jusg and sprinkle the gelatine over. Nuke in the microwave for 10 seconds at a time, checking after each go to see if the gelatine has dissolved. It won't take more than a minute. Add to the orange juice mixture. Divide between 6 pretty glasses ( you can use whiskey glasses, martini glasses, whatever floats your boat) and refrigerate for at least 3 hours.
- Place a saucepan of water over low heat. Place chocolate, butter and coffee in a glass bowl and place over pan until melted, stirring about a bit every now and then.
- Remove from the heat and beat in the egg yolks.
- Whisk the egg whites until stiff and fold in in three stages.
- Divide between the glasses and carefully place on top of jelly. Return to fridge for 3-4 hours.
- Place the castor sugar, water and lemon juice over medium- low heat, whisking to dissolve the castor sugar. Allow to boil for 2 minutes then add the raspberries. Leave on the heat for one minute then remove. Blend in food processor and allow to cool.
- Just before serving, spoon the raspberry coulis over the mousse. Now indulge. Ooh la la.