I had a few oranges left over from “poaching” my neighbors, John and Amy’s, trees. Luckily, I saw a Jaffa cake on GBBO which gave me the idea of created a Jaffa-ish dessert. Populate in Britain, Jaffa cakes include sponge, orange and chocolate.
I also had some pistachios left over from another project so I made the “cake” a pistachio flavored one. Actually, I didn’t make a cake, I made cookies, where they should have been biscuits. Whew! That’s a convoluted way to say I made pistachio flavored – mouse filled – cookie based tempered chocolate domes. Hmmm, that’s not much shorter, is it?
The orange paired nicely with the chocolate but the combination of those flavors overpowered the pistachio. I made some plain pistachio cookies with leftover dough and they were excellent. To make the pistachio cookies leave the rolled dough about 1/4” thick.
JAFFA DOME “CAKE”
- Make orange jelly 1/8” thick – refrigerate
- Make whipped cream – refrigerate
- Streak silicone molds with melted white chocolate – allow to cool
- Coat white chocolate streaked silicone molded with tempered dark chocolate – 2x – allow to cool between each coating
- Make pistachio biscuit 1/8” thick – allow to rest a couple of minutes
a. While warm, cut into appropriately sized disks to fit in silicone molds –
b. allow to cool. They should snap like a biscuit.
- Make vanilla mousse
- Fill domes ~ ¼ full with mouse (piping is easiest)
- Insert appropriately sized cut disk of orange jelly into each mold
- Cover jelly with vanilla mousse
- Fit pistachio biscuit over bottom of mold
- Cover biscuit with vanilla mousse
- Pipe tempered chocolate around the edge of the bottom.
- Cover bottom with a layer of tempered dark chocolate – approx 1/8” thick.
(Note: my orange jelly and biscuit were too thick (1/4” each) so I reduced the amount of mousse in each cup and couldn’t cover the bottom of the dome with chocolate. The directions reflect appropriate changes. Next time!)
- 600 ml (2½ c) Orange juice, about 5-6 oranges
- Orange zest from 3 oranges
- 50 g ( ¼ c) Sugar
- ¼ teaspoon Salt
- 65 g( ½ c) Cornstrach
- Grease 9-inch (24cm) square pan or similar size pan with oil and set aside.
- Zest two oranges and place it in a sauce pan.
- Squeeze the juice from the oranges and measure 2½ cups (600ml). pour the juice into the pan.
Add the sugar, salt and cornstarch.
- Place the saucepan over medium heat and cook, stirring constantly until thickened, about 6-8
- Pour the mixture into prepared pan, spread to 1/8” thick, allow to cool to room temperate, then refrigerate for at least 2 hours, or overnight.
Vanilla Mousse – Vegetarian
WHIPPED CREAM – YIELDS 1 ½ CUPS OF WHIPPED CREAM
• 1 c whipping cream
• 4 tbl confectioners sugar
• 1 ½ tsp Cream of tartar
• 1 tsp vanilla
• 1 cup white chocolate chips
• 3 tbl whipping cream
• 2 tsp Agar Agar
• 2 tbl warm water
- Before beginning with the recipe, place the mixing bowl and whisk in the freezer for at least 10 minutes to chill.
- Once the bowl has chilled, add heavy cream and vanilla and beat on low speed until the cream starts to thicken slightly.
- Add the cream of tartar and powdered sugar and beat with increasingly higher speed until stiff peaks form. Once done, set it in the fridge to chill.
AGAR AGAR MIX
- Mix 2 tsp Agar agar powder with 2 Tbl lukewarm water
- Whisk to combine
- Let set 4 – 5 minutes for the agar agar to bloom
- Heat the white chocolate in a glass bowl in the microwave. Start with one minute, stir. If not melted try 15 seconds and stir again, then 10 seconds.
- Add agar agar mix and stir for 5 minutes. It will be thick like jelly, that’s ok. The white chocolate and agar agar will turn smooth and shiny.
- Add 2-5 Tbl warm milk and mix until the chocolate is thick but runny. Don’t add too much
- If desired add a few drops of white food coloring to lighten the yellowish mixture and mix well
- Gently fold the cool to touch white chocolate [and agar] mixture into the cool whipped cream until combined. Do not beat and deflate the mousse
- Add remaining 1/3 cup of ground pistachios and gently fold into vanilla mousse.
Pistachio Shortbread Cookie
• 1 cup (230g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 2 and 1/4 (281g) cups all-purpose flour
• 1 cup (100g) finely chopped pistachios, divided
- Preheat oven to 325°F (163°C). Line a double layer cookie sheet with parchment paper.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and brown sugar and beat together until smooth and creamy, about 1 minute. Add the vanilla, salt, and flour and beat on low speed, gradually increasing to high speed as the mixture combines. Don’t over mix. Add 2/3 cup of the finely chopped pistachios, reserving the rest to add to the mousse.
- Roll the dough out between sheets of parchment paper on the cookie sheet.
- Bake the shortbread for 15-20 minutes or until lightly browned on top and around the edges.
- Remove from the oven and allow to cool slightly.
- Cut appropriate sized circles. Be sure the circles are ¼” less diameter than the molds, allowing 1/8” space around the cookie for chocolate.
- I ended up cutting 1/8” bits off the circumference of the large cookies.
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