Recipe Ingredient
- 3 large pasteurised eggs, egg yolks separated
- ½ cup castor sugar
- ¼ teaspoon vanilla extract
- Zest of one mandarin orange
- Juice from half a mandarin orange
- 150gm dark chocolate, broken into pieces
- ½ cup extra virgin olive oil
- Chocolate-dipped orange segments:
- Segments of half a mandarin orange
- Meringue 3 egg whites
- ½ teaspoon salt
Instructions
- Separate the egg whites and yolks. Place the egg whites in a big bowl.
- Add the salt and whisk until stiff peaks form. Set aside.
- For the pate a bombe, whisk the egg yolks, castor sugar and vanilla extract until the consistency reaches a ribbon stage.
- Add the mandarin orange zest. Add the juice. Mix well with a spatula until combined.
- Meanwhile, set up a double boiler and place the dark chocolate pieces on the bowl, while ensuring the water from the pot does not touch the bowl.
- Melt chocolate until smooth consistency.
- Take half of the mandarin orange segments and dip in the melted chocolate to coat half of each segment. Arrange on a plate and chill in the fridge for 15 minutes until chocolate is set.
- Next, whisk the olive oil into the melted chocolate until smooth.
- Add the melted chocolate into the pate a bombe and combine using a spatula. Next, fold this mixture into the egg white mixture.
- Gently fold mixture until no white streaks remain.
- Pour into ramekins and chill to set for about one to two hours. Place one or two chocolate-dipped orange segments on top to garnish and serve cold.
