Recipe: Jaffa Bomb
PUBLISHED: 10:53 03 October 2016 | UPDATED: 10:53 03 October 2016
Head chef Peter Pettigrew joined the Chichester Hotel in August after a career firstly as head chef at Tottenham Hotspur FC and then as a freelance chef working at many of the country's major events including Wimbledon, Wembley Stadium and the Windsor Horse Show.
He decided to base himself at the hotel as he now has a young family in Essex. His interest in food stems from his schooldays. “There were only two boys out of the whole year who took Home Economics.
The two of us went to Westminster College and he’s still my best mate now and is an executive head chef at a top London hotel.’ Here Peter shares his recipe for a chocolate orange mousse with orange marmalade jelly sealed with a vanilla sponge coated in chocolate sun and topped with popping candy, known as a jaffa bomb…
For the mousse:
270g of chocolate
7 egg whites
¼ tsp of lemon juice
40g of castor sugar
1/2 an orange (using the juice and the zest)
4 tsp of orange marmalade
2 tbsp of popping candy
White chocolate for decoration (melted)
For the sponge:
200g of butter
200g of castor sugar
200g of self raising flour
1 teaspoon of vanilla essence
Melt 100g of chocolate in a bowl over boiling water and brush 4 moulds with the chocolate. Put in the fridge to cool for 5 minutes.
To make the mousse, melt 170g of chocolate until smooth. Whisk the egg whites and lemon juice in a bowl to form soft peaks. Add the sugar, half the juice from the orange and half of the zest and melted chocolate, being careful not to over whisk.
Spoon the mousse into the moulds and fill halfway. Add to this one spoonful of marmalade and place another layer of mousse on top. Put in the fridge until firm.
Prepare the sponge by creaming the butter and sugar together until light and fluffy.
Add the eggs until smooth, then add the sieved flour. Mix in until a smooth paste and add the vanilla. Bake in a square cake tin at 200C for 20-30 minutes until golden brown. Take out and cool on a rack.
Once cooled, cut into circles and place on the moulds. Place in the fridge to set for one hour. Once set, take out and place on a plate. Decorate with melted white chocolate drizzles and a sprinkling of popping candy.
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