Bistro Vue’s Warm Chocolate Orange Mousse


I know you have all been waiting for this one! Shannon Bennett would have to be one of my most favourite Australian chefs. I have dined at Vue de Monde and wow it was an amazing experience. My last Master chef dish I made with my good friend Mathew is still my most viewed post on my blog. So it was only fitting to attempt his 2015 Master Chef Aus Bistro Vue’s Warm Chocolate Orange Mousse.



– 3 Eggs

– 150g Caster Sugar

– 1/2 Lemon, Zested and Juiced

– 1/2 Orange, Zested and Juiced

– 50g Cold Milk

– 1/2 Vanilla Bean, Split and Scraped

– 150g Flour, Plus More for Pan Prep

– 10g Baking Powder

– 100g Butter, Melted and Cooled Plus More for Pan Prep

– Icing Sugar, for Dusting

Tempered Chocolate Discs:

– 300g 62% Chocolate, Roughly Chopped


– 150ml Milk

– 150ml Cream

– 1 Vanilla Pod, Split and Scraped

– 3 Egg Yolks

– 20g Caster Sugar

Chocolate Mousse:

– 300g Anglaise

– 300g 62% Chocolate



Sable Crumble:

– 40g Egg Yolks

– 80g Caster Sugar

– 120g Flour

– 10g Baking Powder

– 80g Butter, Softened

Orange Jelly:

– 4-6 Oranges, Juiced and Strained to Make 400g Orange Juice

– 50g Caster Sugar

– 1-2 Lemons, Juiced to Make 20g Juice

– 3.5g Agar

– 2 Oranges, Peeled, Cut Into Segments and Roughly Chopped

Orange Pearls:

– Orange Jelly

– 1L Grapeseed Oil

Chocolate Caramel 

– 100g Butter

– 100g Caster Sugar

– 100ml Cream

– 100g 62% Chocolate

– 1 Tonka Bean, Finely Grated

To assemble:

– 1 Tonka Bean



1: Preheat ovens to 160C and 180C and water bath to 52C.

2: Place the grapeseed oil for the orange pearls in a tall container and keep in the freezer until the jelly is ready.

3: To make the madeleines, place the eggs and sugar in the bowl of an electric mixer with the whisk attachment and whisk until pale. Add the lemon and orange zest and juice, half the milk, split and scraped vanilla bean half and continue whisking.

4: Mix together the flour and the baking powder and add it to the egg mixture in the electric mixer and allow to mix until fully incorporated.

5: Add cooled, melted butter to the remaining milk and add to the mixture. Whisk for a further 5 minutes.

6: Transfer the mixture into a piping bag and place into the fridge to thicken, about 30-40 minutes.

7: Prepare the madeleine moulds by brushing with melted butter and sprinkling with flour.

8: Once the madeleine mixture has thickened, remove from fridge and pipe the mixture into the madeleine moulds. Bake at 180˚C until the top of the madeleines are firm, about 8 minutes. Remove from oven, allow to cool slightly then set aside on a wire rack.

9: To make the chocolate discs, first temper the chocolate. Place 200gm chocolate in a bowl and place over a saucepan of gently simmering water. Allow to melt, stirring, until chocolate reaches 50C. Remove bowl from saucepan and add remaining 100gm chocolate. Stir continuously until well combined and temperature drops to 28C. Return bowl to the simmering water and allow to heat, stirring, until chocolate reaches 32C.

10: Spread tempered chocolate over an acetate sheet (I didn’t have any so I just used grease proof paper) to 1mm thick and let cool slightly. When the chocolate is semi set, use an 8.5 cm diameter ring cutter to cut out chocolate
 discs. Set aside.


11: To make the sable crumble, place the yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment, and beat until pale and frothy.

12: Meanwhile, in a separate bowl, sift together the flour and baking powder.

13: When the yolks are foamy and pale, add the softened butter and then the flour and 
baking powder and beat until well combined.

14: Transfer sable dough onto baking paper and roll to 5mm thick. Place in the freezer to rest.

15: When the sable dough is very cold, remove from freezer and place in the 160C oven to bake until 
golden, about 14 minutes. Remove from oven and when cool enough to handle, crumble and set aside.


16: To make the anglaise, place the milk, cream and scraped vanilla bean in a saucepan and set over medium heat to bring to a boil.

17: Meanwhile, place the egg yolks and the sugar in a bowl and whisk with a hand whisk until pale. Once the cream mixture has come to the boil pour over the eggs, whisking thoroughly then return the mixture to the saucepan.

18: Return saucepan to medium heat and cook, stirring, until the anglaise reaches 80C, remove from the heat and pass through a fine strainer. Measure out 300g anglaise and place over an ice bath to cool.


19: To make the chocolate mousse, place cooled anglaise and chocolate in a sous vide bag, vacuum 
all the air out and seal.

20: Place filled sous vide bag in the water bath and infuse for 20 minutes. Remove from water bath and knead bag to ensure mixture is well combined.

21: Transfer mixture to syphon gun. Charge gun twice 
and set aside at room temperature.


22: To make the orange jelly, place all ingredients, except the orange segments, in a saucepan and bring to the boil over high heat. Remove from heat, skim bubbles off the top and strain.

23: Place 3-4 roughly chopped orange segments in the bottom of each serving glass. While jelly is still warm, pour enough into the glass to just cover the fresh orange. Place glass immediately in the fridge to set.


24: To make the orange pearls, fill a syringe with the warm jelly. Remove the cold grapeseed oil from the freezer. Gently push single drops of orange jelly from the syringe into the cold oil. Keep the syringe moving to ensure no pearls touch each other while setting. Once set, carefully strain the pearls and set aside in the fridge. Repeat with remaining jelly.


25: To make the chocolate caramel sauce, place butter and sugar in a saucepan and set over medium heat to caramelize. When light golden, take off the heat and slowly whisk in cream.

26: Add the chocolate, tonka bean and set aside.

27: To assemble, remove a glass from the fridge, ensuring the orange jelly is set. Fill the glass to about 1/3 with 
mousse from the syphon gun.

28: Sprinkle sable crumble on top of the mousse then add a layer of the orange pearls on top.

29: Rest a chocolate disc on top of the glass. Place the glass on a serving plate. Grate some tonka bean on top of the chocolate.

30: Dust 4 cooled madeleines with icing sugar and place them on the serving plate.

31: Return the chocolate caramel sauce to a low heat and heat to just before boiling point. If the sauce splits, add 1 tablespoon water to bring it back together. Transfer warm chocolate caramel sauce to a serving jug.

32: Pour the warm chocolate caramel sauce on top of the chocolate disc and allow to melt into the dessert.


Full credit to Shannon Bennett and the Master Chef Australia Crew

Link below

Click for Special Ingredients

Duck À L’Orange


I wanted to cook a great meal for my beautiful girlfriend Emma and I thought the best way to do this was to cook her something from Shannon Bennett’s cook book “My Vue” and take her back to our Vue de Monde experience. This was the second time I have cooked this dish but this time round I had a lot better of a recipe. I had to improvise a little but managed to produce a very good-looking dish. Duck being one of my favourite types of meat, it really was a spectacular dish. I did adapt this dish however because I had a whole duck to get rid of.



– 1 Whole Duck

– 2 Shallots

– 1 Garlic Clove

– 5 Sprigs of Thyme

– 4 Star Anise

– 2 Bay Leaves

– 100 ml of Grand Marnier

– 2 Cups of Freshly Squeezed Orange Juice

– Sea Salt Flakes and Freshly Cracked Pepper

– Grape Seed Oil

– 8 Thin Slices of Pancetta

– 1 Small Onion

– 100 ml of Double Cream

– Thermometer


Preheat the oven to 180º. Cut the legs off with poultry scissors, place on a tray lined with baking paper and then season with salt and pepper and place in the oven until they reach 54º. Let rest and shred the meat and set aside for later.

Next remove the breasts. Heat a large heavy base frypan, season the breasts with salt and pepper and sear on all sides. Then place in the oven with a thermometer and cook until you reach a temperature of 54º remove from the heat and let rest. The temperature should rise to around 58º to 60º which is the temperature you want.


To make the orange sauce you need to melt ½ a tablespoon of butter in a heavy-based sauce pan. Add the shallots, garlic, thyme, star anise, bay leaves and cook for 2 minutes. Add the Grand Marnier and reduce by two-thirds. Add the orange juice and reduce by half. Whisk in one tablespoon of butter which gives it a smooth, thick sauce. Strain through a fine sieve and season with salt and pepper. Place a thin slice of orange and a slice of pancetta into the oven this was the flower shaped garnish I used.

IMG_7704 IMG_7701

For the sautéed cabbage heat one tablespoon of grape seed oil in a large fry pan. Add the pancetta, onion and sauté for two minutes without colouring. Toss in the duck leg meat, remove from the and set aside. In the same pan, warm the cabbage for one minute. Add a teaspoon of water to create steam to help cook the cabbage. Return the pancetta mixture to the pan and the double cream. Reduce for two minutes or until the sauce resembles mayonnaise.


To plate up slice the duck into centimetre pieces and position on the plate. Spoon full of the pancetta mixture next to the meat and push the slice of orange on top. Lastly, place the curled pancetta on top of the orange slice and spoon the orange sauce over the dish as little or as much as you like.

Full Credit to Shannon Bennett on this dish. I have made a number of recipes from his limited edition book and boy are they good!