Citrus Blossom Elegance
This elegant dessert features a creamy orange blossom mousse encasing a zesty lemon curd center, all wrapped in a shimmering white chocolate shell adorned with edible gold flakes. Set on a buttery almond shortbread base, it is complemented by a vibrant passionfruit coulis. Garnished with candied orange zest and an edible flower, this dessert offers a refreshing finish with floral and citrus notes.
ingredients
- 1 cup almond flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 cup heavy cream
- 2 tablespoons orange blossom water
- 2 teaspoons gelatin powder
- ½ cup fresh orange juice
- ½ cup powdered sugar
- ½ cup lemon juice
- 1 cup white chocolate chips
- Edible gold flakes for decoration
- ½ cup passionfruit puree
- Candied orange zest for garnish
- Edible flowers for garnish
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
- 2.
In a mixing bowl, combine almond flour, softened butter, and granulated sugar until a dough forms. Press the dough into the prepared dish and bake for 15 minutes. Let cool.
- 3.
In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it bloom.
- 4.
Whip heavy cream until soft peaks form; fold in orange blossom water and gently mix in warm gelatin.
- 5.
In another bowl, whisk together fresh orange juice and powdered sugar, then fold this into the mousse mixture until smooth.
- 6.
Pour half the mousse into a dome mold and freeze for 1 hour.
- 7.
Prepare the lemon curd by heating lemon juice in a pan, then whisking in sugar and eggs until thickened. Cool completely and pour into the mousse center.
- 8.
Cover with remaining mousse and freeze until set (about 4 hours).
- 9.
Melt white chocolate and coat the outside of the mousse. Chill again until the chocolate hardens.
- 10.
Serve each mousse dome on the shortbread base with a drizzle of passionfruit coulis, and garnish with candied zest and an edible flower.
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