125 g butter, chopped
1 orange, zest finely grated
½ cup caster sugar
2 egg yolks
1 cup plain flour, sifted plus extra for kneading
2 tbsp caster sugar
10 g sachet gelatine
⅓ cup boiling water
180 g white chocolate, chopped
4 eggs, separated
1 cup caster sugar
2 - 3 drops almond essence
1 orange, juiced
½ cup finely chopped slivered almonds
- Wrap a double-thickness of baking paper around 6 x 125ml soufflé dishes or similar and secure with kitchen string. The paper needs to stand 2cm above the rim. Sprinkle gelatine over boiling water and stir until dissolved. Set aside and allow to cool slightly.
- Melt chocolate in a heatproof bowl in microwave on medium for 3-4 minutes. Stir until smooth. Put egg yolks, sugar, almond essence and cooled gelatine mixture in the small bowl of an electric mixer. Beat until pale and creamy. Add chocolate and juice and stir until combined. Transfer to a larger bowl.
- Put egg whites and remaining sugar in the cleaned small bowl of an electric mixer and beat for 6-8 minutes or until soft peaks form. Fold into the egg yolk mixture until combined. Spoon the eggwhite mixture into prepared dishes until mixture is level with paper collar.
- Chill mousses for 3-4 hours or overnight until set. Carefully remove baking paper from dishes and roll exposed edge of mousses in the chopped almonds. Serve mousses with sugar biscuits.
- To make sugar biscuits, preheat oven to 180°C. Line 2 oven trays with baking paper. Put butter, orange zest and sugar in the small bowl of an electric mixer and beat until mixture is pale and creamy. Add yolks and beat until combined. Beat in flour until mixture forms into a ball.
- Turn out dough on a floured surface, knead until smooth then roll out until dough is 3mm thick. Cut dough into star shapes with cookie cutter and put on prepared trays. Sprinkle biscuits with sugar and bake 10-12 minutes or until pale golden. Cool on a wire rack.