Chocolate Mousse with Vanilla Sauce and Orange Vinaigrette

Bring sugar and water to a boil. Cut the orange into thin slices and simmer in sugar water for 1 hour. Let cool in the syrup, then drain well and cut into very fine cubes. Marinate with oil and vinegar, mix in the parsley.Melt the couverture in a water bath, then mix well with 100ml of liquid whipped cream. Beat the egg whites with sugar until creamy. Whip the whipped cream until semi-stiff and mix with the cooled couverture mixture. Fold in the egg whites carefully but thoroughly.Chill for at least 2 hours.Cut the vanilla bean lengthwise, scrape out the pulp and bring to the boil together with the whipped cream. Mix the egg yolks and sugar well, pour in the cream while stirring constantly. Beat over a bain-marie until the consistency of a cream is reached (“pull off to a rose”). Place the whipping bowl in ice water and whip until cold.This recipe was provided by: Nina Sotrifferwww.neubeck.atNähere info on sesame oil can be found at: www.die-feinsten-essenzen.com

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