This is an ideal dinner party pudding as everything can be made in advance and is served at room temperature so leaves plenty of time to enjoy the party! This pudding makes the most of seasonal fruit and despite the white chocolate is incredibly light and refreshing. I use little French yoghurt pots for this but martini glasses would work a treat for a more formal occasion.
Serves 4
200ml blood orange juice, sweetened to taste with a little sugar if needed
2 gelatine leaves
100g white chocolate
200ml double cream
1 ½ tsp ground cardamom
2 egg whites
200g rhubarb, cut to 3cm lengths
Pared zest of 1 blood orange
75g caster sugar
50g toasted almonds
Blood orange Jelly:
Gently heat the juice until it comes to the boil; meanwhile soak the gelatine in cold water until soft. Once the juice has come to the boil remove it from the heat, squeeze out any excess water from the gelatine and stir it in to the juice until it has dissolved. Pour equally into your glasses and chill in the fridge overnight until set.
White chocolate and cardamom mousse:
For the mousse melt the chocolate over a double boiler with the ground cardamom and then leave to cool slightly. Whip the cream to soft peaks and then fold through the cooled chocolate.
Whisk the egg whites to a medium stiff peak and then gently fold through the cream mix. Transfer to a piping bag and pipe the mousse on top of the set jelly. You are aiming for about double the amount of mousse to jelly. Allow the mousse to set up in the fridge for at least 2 hours.
Roasted rhubarb:
Preheat the oven to 180c.
Place the rhubarb on a lined baking sheet with the pared orange zest and sprinkle over the sugar. Roast for 10-15 minutes or until the rhubarb is soft but still holds its shape. Allow to cool.
To serve bring the mousse pots to room temperature and top with the roasted rhubarb and toasted almonds just before serving.
Anna cooks, Anna eats 