ORS Olive Oil Wrap/Set Mousse 207ml

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Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.

The inner lemon core is molded in a mini dome mold, about 1-inch in diameter (I actually used the same mold I used for the inner cores of my blueberry mousse cakes; though the outer molds are larger on these ones). For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger. If you want to enhance the green color of the dacquoise, you can add a drop or two of water or gel-based food coloring to the meringue. Just be sure you don’t use oil-based food coloring as it’ll ruin your meringue (you probably don’t have to ask me how I know this… oops). It matters to the people around us; making a meal for someone is one surefire way to let them know you care enough to take time from your day and use it to make theirs better, to nourish them both inside and out. Day 1: Make the curd; pour into small dome molds and freeze at least 2 hours until set. Make the pistachio dacquoise. They can dry out in the cooling oven overnight, then store in an airtight container.

Ingredients

Unlike some of my other entremet cake recipes, this one doesn’t keep for quite as long once assembled and glazed. The dacquoise layer gets a little soggy after a few days. For that reason I’d recommend glazing the day of or the day before you plan to serve them, but no more than two days max. The mirror glaze and mousse keep surprisingly well, it’s that pesky dacquoise layer that doesn’t hold up. Ingredients & Equipment Here Nigella suggests using an oil that is “smooth but still spicy, rather than raspingly peppery extra virgin olive oil, and use the absolute best quality you can”.

If you want the impressive outer presentation of the mirror-glazed cakes but with the least possible components, just do the pistachio base, the lemon mousse and the mirror glaze, without the lemon centers. You’ll have a slightly smaller yield, about 10 cakes instead of 12. This recipe as written will make twelve 2.5-inch domes or ten 3-inch domes, but can easily be halved or doubled (assuming you have enough dome molds for a double batch). For smaller, 1 3/4-inch domes like those used in my Mini Blueberry Mousse Cakes, make the full quantity of curd, but you can halve the dacquoise, mousse, and glaze for fifteen smaller sized cakes.To avoid the little flat tops that come from silicone molds resting on a flat surface, prop the molds using something round that’s slightly larger and taller than the diameter and depth of the molds. I used a set of pastry rings for one mold (I only had 4), and then a couple plastic half-pint soup containers for the other (see the photo in the gallery above). What this does is just lift the top of the mold off of the baking sheet so it will set perfectly round. Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze. If your mousse is on the thin side when you pour it into the dome molds, the lemon centers might start to sink. If this happens, chill the mousse in the molds for 10 to 15 minutes to let it set up ever so slightly before finishing assembly.

Lemon and pistachio is a match made for springtime. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents.I mean, just look at them! What’s not to love? A joyful combination of lemon, vanilla, and pistachio flavors, they’re like little pops of sunshine… for your tastebuds. Whisk the egg whites and a pinch of Maldon salt in a grease-free bowl until you have firm peaks. Set aside for the moment. Today I’m sharing the recipe for Nigella’s Chocolate Olive Oil Mousse (pg. 210), a pillowy cloud of rich dark chocolate and luscious fruity oil. As discussed in Tuesday’s post, baking with olive oil takes a little bit of planning and understanding but for the most part is pretty simple.

Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside. This was incredible! I loved the orange zest, but I guess it depends on how much you like the chocolate/orange combination. Now that I'm lactose intolerant, this is a great way to have mousse :)This newest cookbook from Nigella Lawson, who needs not an introduction I’m sure, was a rousing reminder for me that the food we make matters. It matters for our own well-being; feeding people brings us joy and gives purpose when days are long, and hard. Food coloring. You’ll need yellow gel-based or powdered food coloring for the mirror glaze. With gel coloring especially you’ll need a generous amount to achieve a vibrant color. I found powdered food coloring produced a more vibrant color for the mirror glaze (I also used a little bit in the curd centers since without the egg yolks they’re somewhat pale in color naturally).