A firm favourite on the Odette's menu, according to Bryn Williams this nostalgic chocolate orange dessert recipe began life as a 'happy accident'. With layers of sponge, orange jelly and chocolate mousse on a delicate sablé biscuit, this tangy treat would make a glorious dinner party showstopper. Discover more about the creation of this dessert and its many stages of development in our Mind to Menu interview with the chef.
Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.
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To make the chocolate mousse, place the chocolate in a heatproof bowl and place over a pan of simmering water, stirring until the chocolate has melted. While the chocolate is melting, whisk together yolks and sugar in a separate bowl until light and creamy in colour
100g of 64% dark chocolate, chopped or in chips
62.5g of egg yolk
62.5g of caster sugar
In another bowl whip the cream to soft peaks and set aside in the fridge. Once the chocolate has melted, whisk into the yolks and sugar and allow to cool slightly. Gently fold in the whipped cream until just combined and transfer into a suitable container. Cover and refrigerate to set
187.5ml of double cream
For the marmalade, combine the orange juice and zest with the sugar in a medium saucepan and place on a moderate heat. Cook at a simmer, reducing until the juice becomes thick and honey-like in texture. Remove from the heat and set aside at room temperature to cool – this marmalade will be used for both the sable and to spread on the sponge
10 oranges, juiced and zested
100g of sugar
Preheat the oven to 160˚C/gas mark 2
For the sponge, combine the eggs and sugar in a food mixer fitted with a whisk attachment. Whisk on high speed until light, fluffy and doubled in volume, making a cold sabayon. Sift the flour over the sabayon and gently fold through incorporating as much air as possible into the mixture
50g of sugar
50g of plain flour
Line a 40 x 27 x 2cm baking tray with baking paper, then spread the mixture evenly over the tray. Transfer to the oven and bake for 8 minutes, until the sponge is lightly golden and has risen slightly. Remove from the oven and allow to cool
For the brûlée, whisk together the creams, vanilla, zest, yolks and sugar in a heatproof bowl then place the bowl over a pan of gently simmering water. Cook while constantly stirring with a spatula until it reaches 82°C
62.5ml of double cream
62.5ml of whipping cream
1/2 vanilla pod
1/2 orange, zested
60g of egg yolk
50g of sugar
Soften the gelatine in cold water for 5 minutes. Squeeze out as much excess moisture as possible, then add to the warm cream mixture, whisking to dissolve. Pass through a fine sieve into a container, placing a sheet of cling film directly on to the surface of the liquid to prevent a skin from forming. Allow to set in the fridge for a minimum of 2 hours
1/2 gelatine leaf
For the jelly, reduce the orange juice in a saucepan on a gentle simmer until you are left with 500ml, then remove from the heat. Soften the gelatine in cold water for 5 minutes, then remove and squeeze out as much excess moisture as possible
1l fresh orange juice, left for 2–3 days to reduce acidity
7 1/2 gelatine leaves
Add to the warm juice, whisk to dissolve and pass through a fine sieve. Pour into a shallow baking tray lined with cling film so that when the jelly sets it will be at a thickness for 3–4mm. Place in the fridge to set
Preheat the oven to 180˚C/gas mark 4
To make the sablé, combine the flour, sugar and salt in a food mixer fitted with a paddle attachment. Add the butter and mix until the dough just comes together then add the egg yolk and 90g of the orange marmalade. Mix until just combined, being careful not to overwork the dough
310g of strong plain flour
125g of caster sugar
1 pinch of salt
250g of unsalted butter, softened
1 large egg yolk
Roll the dough out to a 2–3mm thickness, then cut out discs with an 8.5cm round cutter. Bake for 8–10 minutes, until golden the allow to cool on a wire rack
For the chocolate spray, combine the ingredients in a heatproof bowl and melt over a pan of simmering water. Pour into a chocolate spray gun and set aside
175g of chocolate
75g of cocoa butter
To assemble the dish, spread the marmalade over the sponges. Use an 8cm square to cut out 18 individual squares of the sponge with marmalade. Remove the jelly from the fridge and use the same cutters to cut 18 8cm squares of jelly
Lay out the square cutters on a tray and place the marmalade sponges in the bottom of each one. Top with a square of jelly. Remove the chocolate mousse from the fridge and spoon or pipe a layer of the mousse over the jelly
Repeat three times to build up layers of sponge, jelly and mousse, ending with a sponge layer. Place the tray in the freezer to set overnight
Once set, carefully remove the square cutters and spray with the chocolate gun while still frozen. Place a sablé on each serving plate and carefully place the chocolate squares on top. Remove the brûlée mixture from the fridge and place a quenelle on top of each square. Top with a caramel shard or decoration if liked
caramel, shards or decorations (optional)
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