Refresher-Tangerine Champagne Sorbet & Dessert-Salted Butter Caramel Chocolate Mousse

Recipes - Hugo Mauthner's Ultimate NYE Menu - Refresher & Dessert

Hugo Mauthner's Ultimate NYE Menu: Tangerine champagne sorbet refresher, and salted butter caramel chocolate mousse petit-pot for dessert.


Tangerine Champagne Sorbet

Champagne jelly, pink grapefruit, tangerine & blood orange segments, champagne splash 

“Pouring the champagne at the table adds the right touch for the occasion!”

 - Hugo

Serves 6-8



Tangerine champagne sorbet

  • 750 ml freshly squeezed tangerine juice (approx. 1,9kg)
  • 140g granulated sugar
  • 250ml champagne/sparkling wine


  • 1 pink grapefruit
  • 1 tangerine
  • 1 blood orange

Champagne jelly

(there will be some extra left over)

  • Gelatine leaves 14g (2 sheets)
  • 125ml cold water
  • 125 ml water
  • 200g castor sugar
  • 1 bottle champagne/sparkling wine
  • Squeeze of lime juice

To serve

  • Wide champagne goblets, the left-over champagne/sparkling wine from the sorbet


  • (Prepare four days before) 
    To make the tangerine champagne sorbet warm 125 ml of the tangerine juice with the sugar in a large saucepan over a low heat, stirring until the sugar has dissolved. Remove from the heat & stir in the remaining tangerine juice, add the champagne, transfer to a container & chill thoroughly.

    Freeze in an ice cream maker according to the manufacturer’s instructions. (Note this will not freeze hard because of the alcohol content, however it will make it easier to scoop once fully frozen)

  • (Prepare three days before)

    To make the champagne jelly, soften the gelatine leaves in 125 ml cold water in a very large bowl, leave to sit for 5 minutes.

    In a saucepan, heat the remaining 125ml of water together with the sugar until the sugar has dissolved, then pour it over the gelatine and stir well.

    Add the champagne (pour slowly as it will foam up) with a squeeze of lime juice.
    Pour the mixture into a small container lined with cling film (this helps to remove it from the container) and chill until its firm, at least 6 hours.

    Once its firm remove from the container, peel away the cling film & cut into neat little cubes 1cm by 1cm, wrap in cling film, place in the fridge until needed
  • (Prepare on the day)
    To prepare the fruits, using a very small sharp knife, carefully cut segments, with no membrane, ie you just want the flesh, no skin. Place on a blue cloth, cling film and place in the fridge until needed.

    To serve, place a few of the little champagne jelly cubes in each glass, followed by a combination of the fresh pink grapefruit, tangerine & orange segments. Top with a scoop of the tangerine champagne sorbet.

    Add a splash of champagne to each glass at the table!


Salted Butter Caramel Chocolate Mousse Petit-Pot

Served with almond thins 

“One needs a little chocolate indulgence just to finish off...”

- Hugo

Serves 6


(Prepare three days before)

  • Salted butter caramel chocolate mousse
  • 100g granulated sugar
  • 3 tbsp salted butter, cubed
  • 180ml double cream
  • 170g dark chocolate (minimum of 62% cocoa solids and preferably with 70% cocoa solids)
  • 4 large free range/organic eggs. Separated
  • ¼ teaspoon fleur de sel /Maldon sea salt

Almond thins (makes approx. 15)

  • 300g almond slivers
  • 270g caster sugar
  • 60g plain flour
  • 240g egg whites
  • 100g unsalted butter, melted and slightly warm


  • To make the salted butter caramel chocolate mousse, spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over a medium heat, as it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar towards the centre. Watch carefully, as once the edges start to darken, the sugar can burn easily. Continue to cook, stirring very gently, until all the sugar has melted and begins to caramelise.

  • When the caramel is a deep amber colour and starts to smoke, wait for a moment for it to smell slightly burnt, then remove from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted, be patient, if some bits don’t melt strain the mixture through a sieve.

  • Once smooth add the chocolate, stirring gently until its melted and smooth. Scrape the mixture into a large bowl and leave it to cool to room temperature. Once its cool whisk in the egg yolks.

  • In a separate bowl, whip the egg whites until stiff. Fold one third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses and chill for at least 8 hours.

  • To make the almond thins, mix all the dry ingredients well in a large bowl, thoroughly stir in the egg whites, then thoroughly mix in the butter, leave for 20 minutes at room temperature.

  • Pre heat the oven to 180c, cover a baking tray with non-stick baking parchment, then place 4-6 dessert spoonful’s of the mix on to the tray, ensure they are not too close together as they spread. Using the back of a spoon that’s been dipped in cold water, spread each lump into a disc about 10cm across. Cook in the oven until an even golden colour (about 10-12 mins depending on your oven) 

  • Remove from the oven, the using a metal spatula/pallet knife transfer to cake rack, leave to cool.

  • Repeat with remaining mixture

  • Store them in an air tight container. 

For the rest of Hugo’s mouth-watering New Years Eve Menu and more recipes head over on TheEdit now.


For more information about Alistair Hugo check out TOAST’s recent Spotlight interview with co-founder Alistair Shaw over on The Edit now. You can also visit their listing in TOAST’s Little Black Book or take a look at their website


Posted in Recipe

by Recipe
on on 24 December 2016

  chocolate pot, dessert, sweet treat

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