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Chocolate ginger and orange vanilla mousse parfait with mango sorbet

A layered dessert that can be beautifully presented in cocktail or dessert glasses. The dessert includes some preparation time, but goes faster when you will have the right equipment to work with. You need a good quality high-speed blender to get the right creamy texture. You can omit the mango and orange compote with other fruits like banana, papaya, pineapple, pears, berries etc. So feel free to change and substitute ingredients and add different spices in the recipe to come up with your own variation.

 Chocolate ginger and orange vanilla mousse parfait with mango sorbet

Serves 6-8

Chocolate ginger cream

1 cup young coconut meat, chopped or 1/2 cup more Cashews

1 cup cashews, soaked 4- 6 hours

1/2 cup dates, pitted and chopped

1/4 cup raw honey or raw agave nectar

1/4 teaspoon sea salt

1 tablespoon fresh ginger, chopped

1 teaspoon ginger powder

1 teaspoon ground cinnamon

good pinch cayenne

1/4 cup cold pressed coconut oil

1 cup organic raw cocoa powder

Orange vanilla cashew crème

1/2 cup fresh squeezed orange juice

1 1/2 cup raw cashews, soaked 4- 6 hours

1/2 inch fresh vanilla bean or 2 teaspoon organic vanilla extract

1 tablespoon fresh squeezed lemon juice

1/4 cup raw honey or maple syrup

1 Tablespoon Orange Zest

1/4 teaspoon sea salt

Mango orange compote

1 cup mango, diced

1 cup orange, peeled, diced

1 tablespoon lime juice

1 tablespoon raw honey

1 tablespoon fresh mint, julienne

Cacao crumble

1 cup Nuts: almonds, walnuts or pecans

1/4 cup dates, pitted and chopped

1/4 teaspoon sea salt,

1/4 teaspoon ground nutmeg

1 teaspoon ground cinnamaon

4 tablespoon raw cacao nibs

Mango lime sorbet

4 ripe frozen mangos

1/4 cup honey

2 tablespoon limejuice

Pinch sea salt

Mango lime sorbet

4 ripe frozen mangos

1/4 cup honey

2 tablespoon limejuice

Pinch sea salt

For assembly:

Mint

Mango

Preparation:

1. For the chocolate cream: in a high speed blender blend all the ingredients for the mousse except coconut oil and cacao powder until creamy. Add them last and blend again. Chill in the freezer.

2. For the orange cream: in a high speed blender blend all the ingredients for the mousse until creamy. Chill in the freezer

3. For the mango sorbet: blend the frozen mangos in a food processor, or blender and add the honey, lime. Freeze the mango sorbet. (Alternatively: use a champion juicer with the homogenizing plate.)

4. For the mango compote: mix all the diced ingredients for the compote and set aside.

5. For the cacao crumble: process all ingredients in a food processor until crumbly and set aside.

6. Use a cocktail glass and layer the components: first layer is chocolate cream, next layer is nut crumble, third layer orange cream, then the compote. Continue layering until glass is 3/4 full end with orange cream

7. Cover glasses with cling wrap and place in the freezer for minimum of 1 hour. Right before serving place one scoop of mango sorbet on top. Garnish with mint and a slice of mango.

 

Copyright © 2008 by Felix Schoener

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