- Rex Morgan
Preheat the oven to 160°C fan bake. Whisk the sugar and egg yolks until slightly pale.
Bring the cream, vanilla and coffee to the boil. Pour the cream mixture over the yolks and sugar, and whisk to dissolve. Strain and let cool, then refrigerate until cold.
Pour the mixture into Asian tea cups, place in a big pot of simmering water (a bain marie) and cover with foil.
Cook for approximately 30–40 minutes, until they have set. Remove the brûlée from the bain marie, let cool and refrigerate until chilled through.
Chocolate and orange mousse
Bring the sugar and water to the boil until it reaches 115°C. Whisk the whole eggs and the egg yolks together in a heat-proof bowl.
When the sugar water mix reaches 118°C (if you don’t have a sugar thermometer, this should take approximately 10 minutes), take it off the heat and add to the whisked egg mix. Place over a bain marie. Whisk until the mixture thickens (approximately 10 minutes) or until it forms a shaving-foam-like texture.
Set aside to cool slightly to tepid.
Keep the bain marie and use it to melt the chocolate.
Fold the melted chocolate, orange oil and egg mix together, then add the semi-whipped cream.
Pour into a large bowl and place in the refrigerator for at least 3 hours, until firm.
Make the coulis while the mousse is setting.
Heat the sugar on a medium–high heat until golden.
Remove from the heat and add the orange juice. (Pay attention when adding the orange juice to the sugar as it causes rapid bubbling.) Stir until the sugar dissolves, then add the vanilla.
Return to the heat and reduce by half. Leave to cool.
Caramelise the brûlée with castor sugar.
Melt the dark chocolate and brush onto serving plates.
Quenelle the mousse and place to the right of the brush stroke. Place a brûlée to the left.
Drizzle with orange coulis. Finish with micro-planed or grated chocolate and crushed Mojo coffee beans.
At Boulcott Street Bistro, we serve this dish scattered with sun-dried rose petals from Moore Wilsons, and a rolled dark cocoa brandy snap