IIf you’re afraid to make marmalade, the whole fruit method is the perfect entry point. Whole blood oranges are boiled until tender, scenting your home while doing so, then sliced, peel and all, mixed with sugar and fragrant cinnamon sticks, and garnished with a shot of amaro. Store the jars away on a gray morning, give a few away to deserving friends, and be sure to keep at least one to make an elegant mocha jam mousse tart. A cocoa biscuit crust topped with chocolate jam mousse and crowned with cold coffee frosting, it’s a delightful trifecta of bitterness that no one would guess is an easy no-bake dessert.
No Bake Mocha Orange Marmalade Mousse Tart (pictured above)
If you’re not ready to preserve, do so with store-bought thick marmalade.
Preparatory school 10 minutes
cold 10 hours
He cooks 1 hour
serves 8-10
For the upper layer
300 grams of whipping cream
50 grams of coffee beans
15 grams of powdered sugar
A little salt
For dandruff
230 grams of digestive biscuits
15 grams of cocoa powderplus more to finish, if you like
1 tablespoon Fine sugarplus more rolling
½ teaspoon of espresso powder
¼ teaspoon salt
115 grams of unsalted buttermelted
For the mousse
170 grams of whipping cream
175 grams Dark chocolatecoarsely chopped
1 whole egg and 1 egg yolk
¼ teaspoon salt
120g orange marmalade with amaro and cinnamon (see recipe below), or thick store-bought marmalade, plus more for garnish
1 tablespoon amaro
Start basting the night before. In an airtight container, mix the whipped cream and coffee beans, then cover and leave in the refrigerator overnight. If you like, you can also prepare the crust and mousse the night before to go ahead.
Grease a 23cm baking pan and line the base and sides with baking paper. To prepare the crust, place the digestive biscuits, cocoa, sugar, espresso powder and salt in a food processor, then pulse until the biscuits are finely ground. Add the melted butter, beat again until combined, then press the mixture evenly into the bottom of the lined pan; Place it in the refrigerator while you prepare the mousse.
In a medium bowl, whip the whipping cream until it reaches medium peaks, then cover and refrigerate.
In a food processor, grind the chocolate until it is finely chopped, then add the egg, egg yolk, and salt and pulse again until the ingredients are mixed. Place the jam in a small pan, add 60 ml of cold water, then bring to a boil over medium to high heat, stirring until combined. With the motor running, pour the hot marmalade mixture into a food processor, scraping down the sides and continuing to pulse for about a minute, until the chocolate mixture has melted and cooled slightly. Add the amaro and mix again until combined.
Gently add a third of the chocolate mixture to the cooled whipped cream, then fold in the remaining chocolate mixture until no streaks remain. Pour the mixture over the biscuits in the mold, then put it in the refrigerator for at least two hours (and up to overnight) until it freezes.
To decorate a tart with sugared peel, rinse off the jelly from a few tablespoons of marmalade, then dry the pieces of peel on a rack until sticky. Once dry, roll in sugar.
Just before serving, strain the coffee-infused cream through a fine-mesh sieve into a medium bowl, then discard the beans. Add the powdered sugar and salt, and beat until it reaches firm peaks. Drizzle or drizzle the coffee cream over the cooled mousse, sprinkle with optional cocoa powder and garnish with candied dried peel, if using. Serve at once or refrigerate for up to three hours. Leftovers will keep, covered and refrigerated for up to three days.
Blood orange marmalade with amaro
Preparatory school 5 minutes
amazing 34 hours
He cooks 2 hours+
makes About 5 250 ml bottles
1 kilo of blood oranges
1 kg White sugar
100 grams of lemon juice
1 cinnamon stick
45 grams of bitter
Wash the oranges, then place them in the base of a large pot in a single layer. Add enough water so that the fruits float freely, then cover and bring to a boil. Reduce the heat to medium, then simmer for one to two hours, until the oranges are tender. Turn off the heat and leave the oranges to cool in the cooking water overnight.
The next day, place a food mill or fine mesh sieve over a large bowl. Drain the oranges, cut them in half and scoop the insides into a food mill or sieve; Reserve the peel. Push the meat and juice through the grinder/sieve into the bowl, then discard the seeds and membranes. Cut the veneer into 25mm x 6mm lengths.
Add the chopped peel to the bowl with the meat, then add the sugar and lemon juice and leave for at least 15 minutes, preferably overnight (or up to a week, in which case cover and store in the refrigerator).
When you are ready to cook the marmalade, sterilize the clean jars by placing them in a preheated 120°C (100°C)/250°F/gas ½ oven for at least 20 minutes. Prepare new lids and place two plates in the refrigerator.
Transfer the marmalade to a large saucepan or stockpot, add the cinnamon stick and bring to a boil, stirring often, over medium-high heat. When the foam subsides and the bubbles become regular and pop violently, test the jam by placing a teaspoon of it on a plate from the freezer. After 2 minutes, the marmalade should form a skin that curls when prodded; If it doesn’t, cook the food a little longer and test again.
Remove the pan from the heat, add the amaro, remove the fish and discard the cinnamon stick. Scoop the jam into a heatproof measuring jug, then pour it into sterilized jars, filling them to just below the rim. If any marmalade squirts, wipe the edges of the jar with a wet paper towel, then place the lids on, close tightly and turn for a minute or two.
Leave the jars to cool for a further 24 hours, then check the seals before storing them in a cool, dark, dry place, where the jam will keep for at least a year.
Camilla Wayne is the author of Whatever the crumbs allowand Nature’s Candy, published by Appetite By Random House, priced £26.99. To order a copy of Nature’s Candy for £24.29, visit guardianbookshop.com
