Dark Chocolate Mousse with Blood Orange Marmalade Ice Cream & Chocolate Crumble by Kate Lawlor


Makes 3 X 300ml jars 

600g blood oranges 

1 litre of water 

1 kg jam sugar 

Juice of 1 lemon 

1 tablespoon creme de cassis


• remove ends of the orange thinly slice and chop in to small dice , place in a heavy based pot and add the water , and bring to the boil and simmer for 1&1/2 hours until the find is softened . 

• remove the lid once finds are soft then add the sugar and the lemon juice simmer for 35 minutes testing from time to time with a saucer 

• once ready place in sterilised jars and store until needed 


Marmalade Ice Cream

½ TSP vanilla extract 

75g castor sugar 

125ml milk 

375 ml cream 

6 egg yolks 

3 tablespoon of marmalade (with bits) 


• place the vanilla milk and cream in a pot and bring to the boil 

• in a separate bowl whisk the egg yolks and castor sugar until pale

 • on a low heat cook out the mixture stirring until coating the back of the 

• cool mixture in an ice bath once cooled place the mixture in your ice cream machine and churn until almost set then add the marmalade and continue to churn once set transfer to a container and place in the freezer until needed 


Chocolate mousse

1 egg 

1 egg yolk 

175g 55% dark chocolate drops 

300ml cream whipped 


• whisK egg and egg yolk over a pot of simmering water until pale and creamy 

• melt the chocolate once melted whisk into the egg yolk mixture

• fold in the whipped cream in three stages place in container and leave to set in the fridge for 1 hour before use 


Chocolate Crumble

45g plain flour 

½ TSP cornflour 

40g castor sugar 

30g coco powder 

40g butter melted 

Pinch of sea salt 


• preheat the oven to 180c 

• mix all the ingredients together and crumble on to a tray lined with parchment paper 

• bake in the oven check after 8 minutes and move as if making crumble , return to the oven for a further 6 minutes once cooled leave to cool before use 

To serve the dish place crumble on the plate , quenelle chocolate mousse and a scoop of ice cream drizzle with some marmalade and a sprig of red vein sorrel