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INSTRUCTIONS
Kumquat preserve
In a 1.9 L Stainless Steel Saucepan, combine the sliced kumquats, sugar, and water. Bring to a gentle simmer over medium heat and cook until the kumquats are translucent, and the syrup has thickened slightly, about 20–25 minutes. Let cool completely. Store kumquats in syrup until ready to use.
Chocolate Mousse
In a large heatproof bowl set over a 3.8 L Stainless Steel Saucepan of simmering water, combine the chopped chocolate, espresso powder, and cream. Stir gently until melted and smooth. Remove from heat and stir in vanilla extract. Let cool slightly. In a separate bowl, whisk the egg yolks until smooth. Slowly add a few spoonfuls of the warm chocolate mixture to the yolks, whisking constantly to temper them. Gradually whisk the tempered yolks back into the chocolate mixture until fully incorporated and glossy.
In a clean, dry bowl, beat the egg whites and salt on medium-high speed until foamy. Gradually add the sugar 1 tablespoon at a time and continue to beat until medium-stiff peaks form.
Gently fold in the beaten egg whites in three additions, mixing just until no white streaks remain.
Pour the mousse into the 3.4 L Oblong Casserole and smooth the top. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
Spoon or slice portions and serve topped with whipped cream and a spoonful of kumquat preserve with syrup. Garnish with chocolate curls or cacao nibs
Tips & Notes
Kumquat preserve can be prepared up to one week in advance and stored in the fridge in its syrup.
