Sienas Jaffa Mousse Recipes

SOFIA'S ITALIAN DOUGHNUTS

Steps:

• CREME PATISSIERE - place milk and vanilla paste in a saucepan over medium heat and bring to just below boiling point and remove from the heat.
• Whisk yolks and sugar together until thick and pale and then add cornflour and whisk until combines and then slowly whisk the milk mixture into the egg mixture until well combines and then transfer to a clean saucepan and whisk over medium heat for 3 minutes or until mixture thickens.
• Transfer to a bowl, cover surgace with plastic wrap to prevent a skin forming, then chill until cold.
• DOUGHNUTS - using a box grater, grate the pear and place in a large bowl with the lime zest and juice, sugar, passionfruit pulp, egg, vanilla paste, water and a pinch of salt and then stir to combine and then gradually mix in sifted flour to form a wet dough.
• Fill a deep frying pan with 2cm of oil, and heat over medium heat until 180C or a cube of bread turns golden in 10 seconds.
• In batches of 4 gently drop heaped tablespoons of dough into oil and top with 3 blueberries and cook for 1 1/2 minutes each side or until golden and puffed and drain on paper towel, repeating until all mixture is used.
• Place creme patissiere in a piping bag and push the tip of the mozzle into the base of each doughnut and pipe about 1 teaspoon of creme patissiere into each doughnut.
• Warm the honey with water in a small saucepan until runny.
• Place the doughnuts on a platter and then drizzle with honey and serve.

JAFFA MUFFINS

Steps:

• Preheat oven to 220 deg C (425F) Sift flour into bowl.
• Rub in butter.
• Add remaining ingredients.
• Mix well.
• Spoon into greased muffin trays.
• Bake for 15-20 minutes.

SIENA'S JAFFA MOUSSE

Steps:

• Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch water), stir chocolate till melted and then remove from heat and sir in orange zest, orange juices and egg yolk until combined.
• Using an electric mixer, beat cream to soft peaks and then fold into chocolate.
• Using an electric mixer, whisk egg whites until firm peaks form, add icing sugar and whisk until thick and glossy and then fold half the egg whites into chocolate mixture and then gently fold in the remainder.
• Spoon mixture into 4 x 125ml (1/2 cup) ramekins and place in refrigerator for 3 hours or until set.
• For citrus salad, peel and segment oranges. Cut some of the peel into thin strips of zest. Peel and segment the mandarine and then combine the fruits and the zest in a small bowl.
• For the orange cream, using an electric mixer whisk cream and icing sugar until soft peaks form and then fold in zest.
• Sserve mousse with the citrus salad and orange cream.