Serves 2 | Prep Time: 30 minutes, Cook Time: 30 minutes
Passion Fruit Gelée
1 tsp unflavoured gelatin
30 ml water
250 ml passion fruit nectar
Chocolate Soy Mousse
250 ml milk
1 package powdered gelatin
50 ml cold water
2 oz Green & Black’s Organic dark chocolate
60 g icing sugar
1. In a small saucepan, sprinkle gelatin over water and let stand 1 minute. Stir over very low heat until the gelatin has dissolved. Gradually whisk in passion fruit nectar. Chill over an ice bath until the mixture is cooled and thick, but not set. Pour into serving glasses or bowls and refrigerate at least one hour until set.
2. Prepare the chocolate mousse. Melt chocolate over a double boiler and combine it with the icing sugar. Remove from heat and allow to cool to room temperature.
3. Sprinkle gelatin over cold water and let it stand for 1 minute. Stir over very low heat until the gelatin has dissolved. Beat the soy milk into a foam and gradually fold into the gelatin. Fold in the chocolate mixture.
4.Place blood orange sections in the serving dish on top of the set passion fruit gelée. Spoon the chocolate mousse into dishes and refrigerate at least one hour. Garnish with crumbled almond cookies and chocolate curls. Dust with icing sugar.
