White Chocolate Mousse with Orange Noodles and Wine Sauce
- For the mousse
- 200 grams white Couverture
- 20 grams fresh ginger
- 1 egg
- 1 egg yolk
- 2 tablespoons Chocolate liqueur
- 2 tablespoons white Rum
- 250 milliliters Whipped cream
- For the noodles
- 150 grams Pastry flour
- 1 teaspoon vegetable oil
- 1 egg
- 1 teaspoon sugar
- 1 pinch salt
- 2 teaspoons organic Orange peel
- Juice of 4 Oranges
- 4 tablespoons Orange liqueur
For the mousse, chop chocolate into pieces and melt over a hot-water bath. Peel ginger and finely grate. Mix egg yolk, liqueur, rum and ginger over a hot-water bath and beat until creamy. Stir chocolate into egg yolk mixture, bring to a boil and cool over a cold-water bath while stirring. Beat cream until stiff and fold into mousse mixture. Spoon mousse into ramekins 125-150 ml (approximately 1/2-2/3 cup) and freeze for 3-4 hours.
For the noodles, mix flour, oil, egg, sugar, salt and orange zest to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes. Knead dough and roll out thinly on a floured surface. Loosely roll up dough sheet and cut into strips. Pull noodles apart and let dry. Boil noodles in plenty of lightly sugared water until al dente. Drain noodles, rinse with cold water, drain well and spread on a baking sheet. For the syrup, mix orange juice and Cointreau over high heat and boil down until thickened. Mix noodles into syrup just before serving.
For the sauce, beat egg yolks, sugar and mulled wine in a bowl over a hot-water bath until creamy.
For garnish, rinse and hull strawberries and puree with grenadine and Campari.
To serve, pour sauce onto plates. Dip ramekins in hot water, invert to remove mousse and arrange on prepared plates with the noodles. Dribble dots of strawberry puree in sauce around edges of plates. Pull a wooden stick through the strawberry puree to make decorative patterns. Garnish desserts with orange segments, mint and orange zest and dust with powdered sugar to serve.