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Brioche is a slightly sweet French bread, rich with eggs and butter, and it gets a festive spin in this multi-faceted dessert from Nathan Outlaw - jam-packed with fruit, it provides a perfect accompaniment to the citrus tones in the chocolate mousse.
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To make the brioche, put the eggs, yeast, sugar, flour and water into the bowl of a mixer and mix until a dough forms. Add the butter and mix for 6 minutes on a high speed
Transfer the dough to a floured bowl. Cover with a damp cloth and leave in a warm place to prove for 30 minutes
plain flour for dusting
4
Whilst the dough is proving, make the sorbet. Bring the milk, glucose and sugar to the boil. Whisk well until the sugar is dissolved, then remove from the heat and cool. Strain the yogurt then whisk in to the mix
Bring 300ml of the double cream together with the milk and orange zest to a boil. Pour the mixture onto the egg yolks and sugar then return to the pan and cook over a low heat until the mix thickens a little
Remove from the heat. Finely chop the chocolate and stir in, along with the gelatine and cocoa. Place the pan over a bowl of ice to cool. Meanwhile, semi-whip the remaining 160ml double cream
When the chocolate custard mix is at room temperature, fold in the cream until fully incorporated. Transfer to a bowl and chill for 2 hours before serving
10
When the brioche dough has proved, knead it to knock it back. It will be ready when a dent made into the dough doesn’t pop out. Shape into a cylinder, then cover with the damp cloth and leave until doubled in size
11
Heat the oven to 240°C/Gas mark 9. Remove the cloth and flour the top of the brioche. Cook for 15 minutes until golden brown and the underneath sounds hollow when tapped. Cool on a wire rack. When cool, cut into 1.5cm deep slices
plain flour for dusting
12
To make the cocoa syrup, simmer all ingredients together for 2 minutes. Strain and cool
Swirl the cocoa syrup across each plate, and place one piece of brioche on top. Quenelle a scoop each of the mousse and sorbet, and place either side of the brioche
15
Lastly, arrange two slices of the caramelised figs between the quenelles and serve
Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.
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Chocolate orange mousse, spiced fruit brioche and yoghurt sorbet
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Chocolate orange mousse, spiced fruit brioche and yoghurt sorbet
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