Prep. time: 40 minutes
All non-dairy creams, whether soy, oat, rice or almond-based, are low in saturated fat and often rich in omegas, high-quality fats. You can find them in organic stores, and increasingly also in the organic or "health-food" sections of large supermarkets. Chef Brédas uses them for their lightness and nutrition, but you can also use traditional whipping cream and whip it in a bowl set over ice in order to increase its holding ability.
A traditional beverage served during the holiday season made with sundried orange peel macerated in white rum with a cinnamon stick.
- Set a bowl aside to chill. Melt the chocolate in a double boiler.
- Pour half of the very cold cream into the chilled bowl and whisk vigorously until doubled in volume.
- Gently fold in the melted chocolate.
- Chop the cashews and add to the chocolate along with half the shrubb. Set the mousse aside in a bowl at room temperature.
- Heat the passion fruit coulis with the sugar.
- Soften the gelatin leaves in cold water, drain and add to the coulis. Let cool.
- Whip the rest of the cold cream in the re-chilled bowl and whisk vigorously until doubled in volume.
- Gently fold in the passion fruit coulis. Set aside in the refrigerator.
- Place a half-centimeter-thick sponge cake base on a plate and sprinkle with the remaining shrubb.
- Cover with the half the chocolate mousse and let set for 5 minutes in the freezer.
- Cover with a layer of passion fruit mousse, reserving one-fifth for later.
- Place in the freezer for 5 minutes, then cover with half the chocolate mousse. Return to the freezer to set.
- Frost with the remaining passion fruit mousse.
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