attachment in place, beat the mixture at medium-high speed until it is thick and cool, about 5 minutes. 6.At low speed, beat in the dissolved gelatin mixture just until combined. Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream. Cover the mousse with plastic wrap and refrigerate for 15 minutes, or until firm enough to pipe. Assemble the dessert: 1.Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the mousse. Place a ginger-sesame tuile on a dessert plate. Pipe some of the mousse onto the tuile. Top with a second tuile. Repeat the layering process, until you have used 4 tuiles. Sprinkle the top tuile with confectioners sugar. Place 3 of the reserved apricots around the dessert and drizzle with apricot pur?e as desired. Repeat with the remaining tuiles and mousse to make 4 servings. Posted to Bakery-Shoppe Digest V1 #189 by docden on Aug 15, 1997