That is a smeared dollop of Grand Marnier flavoured Chantilly Cream with a line of rich homemade caramel cream sauce. I am sorry but I cheated, I didn’t have time to make ice creams. Besides, my ice cream would not have be able to churn enough to serve 15 people. I use Dairy Bell Ice Cream, it’s the best I could get at that time. It’s organic, very light probably from overchurning and very scoopable. So, not everything is homemade on the dessert plate.
The star of this dessert for me, after the slice of rich cake is the Tangerine Corkscrews. This is the answer to my previous post. Oh yes this is very edible. A small bite of this with a bite of the mud cake, rich zesty-chocolaty sensation!
I first saw the corkscrews from Tartelette’s blog. I asked her within the comment on how she did it so here is a brief way of how to do it. Peel the tangerine like how you would peel an apple with the peel coming off in long strips. Blanch them in boiling water for just a minute or so until the water starts turning orangey. Working quickly, twirls the long peel around a wooden skewer and hold it for a minute or so. Gently loosen the peel and you get your long tangerine peel. Gently cut them up into smaller corkscrew pieces and decorate your cakes, brulees or puddings with it. They look fabulous and absolutely edible!
You can snip the tangerine peels into long strips before blanching them and twirling them individually or do like what I did above. I hope this is helpful, it is small little fancy decorations like this that really differentiate a good dessert from a usual ones. Yes, the plating really affects the taste for me!
Make Donna Hay's Chocolate Mud Cake here.
Make Quinn's easy peasy caramel sauce here.
Whipped some double cream with a splash of Grand Marnier and vanilla sugar until soft peak.
Make some good quality ice cream, many ideas over here.
Make some tangerine curls like described above.
Plate up your wonderful creation and be ready to be swept off your feet!