Nathan Outlaw’s Chocolate Orange Mousse With Spiced Fruit Brioche


Brioche is a slightly sweet French bread, rich with eggs and butter, and it gets a fruity spin in this multi-faceted dessert from Nathan Outlaw. Jam-packed with fresh fruit, it provides a perfect accompaniment to the citrus tones in the chocolate mousse.

For the chocolate orange mousse:
• 6 gelatine leaves
• 6 egg yolks
• 80g of caster sugar
• 460ml of double cream
• 300ml of whole milk
• 1 orange, zested
• 80g of 70% bitter chocolate
• 20g of 70% cocoa powder

For the spiced fruit brioche:
• 10 eggs
• 40g of dried yeast
• 80g of caster sugar
• 1000g of plain flour
• 90ml of water, warm
• 500g of unsalted butter, softened
• 2 tsp stem ginger
• 20g of Cornish sea salt
• 2 tsp ground cinnamon
• 30g of dried cranberries
• 30g of dried figs, chopped
• 30g of golden sultanas
• plain flour for dusting

For yoghurt sorbet:
• 200ml of full-fat milk
• 120g of liquid glucose
• 100g of caster sugar
• 300g of natural yoghurt

For the cocoa syrup:
• 100g of caster sugar
• 120ml of water
• 60g of 70% cocoa powder

To plate:
• 2 figs
• icing sugar for dusting

1 To make the brioche, place the eggs, yeast, sugar, flour and water into the bowl of a mixer and mix until a dough forms. Add the butter and mix for 6 minutes on a high speed.
Drain and chop the stem ginger, then add to the bowl along with the salt, cinnamon, cranberries, figs and sultanas. Mix for 2 more minutes.
Transfer the dough to a floured bowl. Cover with a damp cloth and leave in a warm place to prove for 30 minutes.
Whilst the dough is proving, make the sorbet. Bring the milk, glucose and sugar to the boil. Whisk well until the sugar is dissolved, then remove from the heat and cool. Strain the yogurt then whisk in to the mix.
Churn in an ice-cream maker until frozen then tip into a freezer box. Freeze until needed.
To make the mousse, soak the gelatine in cold water. Mix the egg yolks and caster sugar together in a bowl.
Bring 300ml of the double cream together with the milk and orange zest to a boil. Pour the mixture onto the egg yolks and sugar then return to the pan and cook over a low heat until the mix thickens a little.
Remove from the heat. Finely chop the chocolate and stir in, along with the gelatine and cocoa. Place the pan over a bowl of ice to cool. Meanwhile, semi-whip the remaining 160ml double cream.
When the chocolate custard mix is at room temperature, fold in the cream until fully incorporated. Transfer to a bowl and chill for 2 hours before serving.
10 When the brioche dough has proved, knead it to knock it back. It will be ready when a dent made into the dough doesn’t pop out. Shape into a cylinder, then cover with the damp cloth and leave until doubled in size.
11 Heat the oven to 240°C/Gas mark 9. Remove the cloth and flour the top of the brioche. Cook for 15 minutes until golden brown and the underneath sounds hollow when tapped. Cool on a wire rack. When cool, cut into 1.5cm deep slices.
12 To make the cocoa syrup, simmer all ingredients together for 2 minutes. Strain and cool.
13 Cut the fresh figs into quarters, dust with icing sugar and lightly caramelise the sugar under a blow torch.
14 Swirl the cocoa syrup across each plate, and place one piece of brioche on top. Quenelle a scoop each of the mousse and sorbet, and place either side of the brioche.
15 Lastly, arrange two slices of the caramelised figs between the quenelles and serve.

Recipe courtesy of Nathan Outlaw for Great British Chefs. See here for more. 

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