ORS Olive Oil Wrap/Set Mousse 207ml

Product Information

Put the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water (alternatively, melt it in a bowl in the microwave, though do so on a low setting and stir regularly, otherwise it will split and go grainy). Leave the chocolate to melt, stirring only occasionally, then let it cool slightly before stirring in a heaped tablespoon of sugar, the egg yolks and a pinch of salt. Now stir in the oil in a very slow, steady stream: don’t worry if the mix looks as if it’s split. Delicious and super easy chocolate mousse that is made with olive oil and without eggs. Which makes it perfect for anyone who does not want to (or can’t) eat raw eggs. It can be kept in the fridge but you can also eat it straight away. It’s an absolute perfect dessert for a dinner party. Olive oil chocolate mousse In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. Many thanks to Diana Henry and Ana Bensadón for the inspiration for this delicious chocolate mousse. It is a great dessert for gut health as extra virgin olive oil has polyphenols in it which feed good bacteria in the gut. CHOCOLATE AND OLIVE OIL MOUSSE

In a clean bowl, whisk three of the egg whites to soft peaks (you won’t need the fourth, so save it for meringues or macarons). Transfer two tablespoons of the whisked egg white into a clean bowl. Add the remaining sugar, a tablespoon at a time, to the remaining egg whites and continue whisking until you have stiff, glossy peaks. Whisk a couple of spoonfuls of the egg white mix into the chocolate, whisking vigorously until smooth, then fold in the rest. Divide between small glasses or espresso cups, cover with clingfilm and keep somewhere cool to firm up a little, around 30 minutes and up to 24 hours (if you refrigerate them, take them out a little while before serving, so they’re not fridge-cold).

Pistachios come in a wide variety of colors from grassy green to yellowish brown. Here in the US at least, it’s not exactly easy to find the beautifully green pistachios that seem more common in Italy and the Middle East. 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. 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. The ORS Olive Oil Wrap/Set Hair Mousse is a lightweight mousse designed to hold, moisturize, and give incredible Add Shine to the hair. This hair care product contains a unique blend of ingredients, including olive oil, which is rich in Vitamin E, and Panthenol to provide moisture to the hair. 3. Is ORS olive oil mousse good for braids? If you want to use a store-bought curd for the centers, you’ll need about 1/2 cup or so. Warm it gently on the stovetop just until it’s warm enough to melt the gelatin (about 100 degrees F), then whisk in the softened and bloomed gelatin. Pour into mini dome molds as directed in the recipe.

Day 4: Make the mirror glaze (this can be made at any point in the process as it’ll keep in an airtight container in the fridge for up to a week or frozen for even longer).

Whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside.