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Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote (recipes)






Serves 2



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



For the Mousse:50g/1¾oz organic plain chocolate (70% cocoa solids)1 egg, separated25g/1oz unsalted butter, softened1 tsp caster sugarFor the Pavlova:2 egg whites100g/3½oz caster sugar (preferably vanilla caster sugar)For the Compote:2 oranges1 tbsp caster sugar2 passion fruit



Method



1. For the mousse: melt the chocolate in a bowl over simmering water. When liquid beat in the egg yolk and the butter.2. Whisk the egg white until stiff. Whisk in the caster sugar.3. Fold the egg whites into the chocolate mixture. Turn into a shallow container and chill until set.4. For the pavlova: in a clean dry bowl whisk the egg whites until very stiff. Gradually whisk in the vanilla caster sugar until the meringue is stiff and glossy. Pipe the meringue onto greaseproof paper into six individual servings and cook low down in an oven at 150C/300F/Gas 2 for 40 minutes to an hour. The meringue will be tinged to a pale coffee colour on the outside and like marshmallow on the inside. Peel carefully from the paper and cool on a wire rack.5. For the compote: zest one orange and blanch the zest in boiling water for 2 minutes. Refresh in cold water and drain.6. Dissolve the caster sugar in 50ml/1¾fl oz water and simmer. Add the zest and cook rapidly until the syrup thickens. Set aside.7. Peel the oranges and cut out the segments, remove all the pith. Place in a bowl and squeeze all the juice out. Halve the passion fruit and scoop out the middle into the orange juice. Stir in the zest syrup and chill. 8. Serve a scoop of mousse and a spoon of compote with a meringue for each person.