Disclaimer
Dieser Post ist weder gesponsert noch beauftragt. Er beinhaltet die Erwähnung von drei Markennamen. Ich bin der Urheber dieses Rezepts. Bitte erwähnt mich gut sichtbar und bettet einen Link zu dieser Seite ein, falls ihr das Rezept online verbreiten möchtet – worüber ich mich natürlich freuen würde! 🙂
Dieses doch sehr weihnachtliche Rezept kommt leider mega “Last Minute”, aber vielleicht mag es ja doch noch jemand spontan ausprobieren in diesem Winter – oder auch erst im nächsten. Die Anleitung für das Rezept existiert aktuell nur auf Englisch (siehe unten).
Wichtige Anmerkungen
Als vegane Schlagsahne habe ich ein Päckchen “Schlagfix universell” pro vier Portionen verwendet. Sicherlich wäre das Soy Whip von Soyatoo auch eine tolle Alternative. Es ist wichtig, dass letztlich eine sahneähnliche Konsistenz dabei herauskommt.
Die Schokolade, die ich gewählt habe, ist meine liebste dunkle Schokolade (70% Kakaoanteil). Sie ist von dem Bio- und Fairtrade-Unternehmen GEPA. Ich finde, dass viele dunkle Schokoladen zu bitter und nicht vollmundig und warm genug im Geschmack sind, weshalb die Wahl der richtigen Schokolade leider eine große Rolle spielen kann.
Wintery dessert: Spiced cookie mousse with oranges and dark chocolate
This dessert is creamy, tangy, sweet and spicy with layers of crunchy bittersweet chocolate that will melt in your mouth. The different flavours and textures really compliment each other. It can be very easily prepared and stored in the fridge.
Portionen: 4
Equipment
- food processor (alternatively: freezer bag and rolling pin)
- small pot or pan
- deep narrow mixing bowl
- hand mixer with whisks
- fine grater (alternatively: skip the grating part)
- equipment for a water bath = a bain-marie or smaller bowl
- 1 closable jar per portion (alternatively: dessert bowl)
Zutaten
- 2 untreated oranges preferably organic
- 100 gram raw cane sugar less when using standard white sugar
- 150 gram vegan spiced cookies (Spekulatius, Speculoos) or crunchy "butter" cookies and more spices
- 1 vegan whippable cream, unsweetened my 200 ml packet creates 750 ml of whip
- 40 icing sugar skip in case your cream is already sweetened
- 6 cloves or small tsp of clove powder
- 0.5 tsp ground allspice (pimento)
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cardamom
- 60 gram high-quality chocolate, 70% cocoa preferably organic and fairtrade!
Anleitungen
Preparing the oranges
- Wash the oranges, pat them dry and grate the zest. Cut off the white parts around the pulp, cut the pulp into slices and then bite-sized chunks. Remove the white stalk and seeds. In case you enjoy a really tangy taste or are lucky and have great oranges with a rather thin skin, don't grate the zest and instead chop up the whole fruits into bite-sized chunks, only removing stalk and seeds, and adding more sugar to taste.
- Put the chunks (and zest) into a small pot or pan. Add the raw cane sugar or white sugar to the oranges and bring to boil. Simmer for around 15 mins until the excess water is mostly evaporated and all parts are softened. Set aside to cool down.
Preparing the dark chocolate
- Make a water bath by using a bain-marie or a smaller bowl over a pot with warm water. Ideally, the water temperate is around 40 degrees Celsius / 104 degrees Fahrenheit or less. Chop up the chocolate into small pieces and melt them in the water bath. Be patient as this takes some time. Also, make sure not a single droplet of water touches the chocolate, else you would unfortunately ruin this batch! Lastly, set the bain-marie or bowl with the melted chocolate aside to cool down. This will ensure a good texture later on.
Preparing the spiced cookie mousse
- Set aside 5 grams of cookies per serving for decorating purposes. Grind up the rest as finely as possible.
- Whip the vegan cream (we need around 190 ml of whip per serving) until it is stiff. Grind the spices that aren't already powdered and add them, together with the other spices, to the whipped cream. Add the icing sugar (skip if your cream is already sweetened).
- Now add the ground cookies to the whipped cream and carefully mix everything until well integrated and smooth. Store in the fridge.
Assembling the dessert
- Put the bain-marie or bowl with the hardened chocolate back into the water-bath and let it melt very gently.
- Place an even layer of the boiled oranges into each jar or bowl. Then take half of the cookie mousse batch to layer on top, followed by a very thin layer (does not have to be even) of melted chocolate. Put the jars or bowls into the fridge immediately to ensure the cream does not melt while the chocolate hardens.
- Right when the chocolate cooled down (does not take long), take the jars or bowls out of the fridge and distribute the rest of the cookie mousse batch on top. Follow up with the rest of the boiled oranges and top the dessert with a final dripping of melted chocolate. Decorate with crumbles of the leftover cookies.
- Put the dessert into the fridge for at least ten minutes so that everything has set. Then serve and enjoy!
