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It’s a wonderful flavor combination that I recreated in this chocolate mousse with melted bittersweet chocolate, a bit of heavy cream, espresso powder and orange zest. Carefully fold the remaining whipped egg white into the chocolate mix (take a half-turn around the bowl with the whisk and then shake the mousse through the tines of the whisk). The thin orange slice on the surface of the mousse wasn’t a strong enough clue that this dessert is quite heavily orange-flavored in my opinion I observed the rule of thirds very closely here and placed the glass along the right vertical dividing line and the orange slice on the mousse on an intersection point.

The vanilla cream is actually the same recipe I already shared with you a while ago here; it’s made with eggs, cream, vanilla and sugar, stiffened with gelatin and takes literally just a few minutes to put together. The cranberries are quick and easy as well, you just simmer up a simple syrup flavored with cinnamon, briefly submerge frozen cranberries in it, then roll the berries in sugar. The light and sweet vanilla cream contrasts perfectly with the tart berries that have just a hint of cinnamon flavor. The vanilla cream recipe comes from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975 Heat sugar, water and cinnamon in a saucepan to a simmer.

They are exciting and full of interesting flavors; a bit garlicky, a bit smoky, a bit salty and a bit spicy. The dish is easy to make, you just steam or boil the edamame beans, then heat the remaining ingredients in a bit of vegetable oil, toss the beans in the oil and voila, you’re done. Heat up oil, garlic, liquid smoke, salt, sambal and red pepper flakes in a pan, then add the edamame beans and stir to coat. To reinforce the idea that these edamame are spicy I set a small jar with crushed red pepper flakes into the composition (and since the recipe says that you can sprinkle on flakes to taste that wasn’t too far fetched).