Try this White Choc Pepper Mousse Napoleon (1/2) recipe, or contribute your own.
3/4 cup GRANULATED SUGAR 1 cup HONEY WHITE CHOCOLATE BLACK -- PEPPER MOUSSE: 7 ounces WHITE CHOC COARSELY CHOPPED 1 1/4 cups HEAVY CREAM 5 tablespoons WATER -- DIVIDED 1 1/2 teaspoons UNFLAVORED POWDERED GELATIN 4 large EGG YOLKS 2 tablespoons ORANGE LIQUEUR 1 teaspoon FRESHLY GROUND BLACK PEPPER 1/2 teaspoon GRANULATED SUGAR Make the apricot compote: In a medium saucepan, combine the apricots, water, sugar and orange liqueur. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves . Bring the mixture to a boil; reduce the heat to medium-low and simmer the mixture for 5 minutes. Remove the pan from the heat and allow it to cool for 15 minutes. Remove 12 whole apricots from the compote and set them aside for garnish. Pour the remaining compote into the bowl of a food processor fitted with the metal blade. Process the mixture for 30 to 45 seconds, until smooth. Transfer the purie to a small bowl, cover and refrigerate until ready to use. Make the ginger-sesame tuiles: In a small bowl place the flour, sesame seeds and ginger. Using a whisk, gently stir the dry mixture until combined. In a medium saucepan combine the butter, sugar and honey. Cook the mixture over medium heat, stirring occasionally, until the butter is melted, about 5 minutes. Transfer the mixture to a 4 l/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. At low speed, gradually add the dry flour mixture to the butter-honey mixture. Scrape down the side of the bowl with a rubber spatula. Continue to mix the batter at low speed until just warm, about 5 minutes. Cover the bowl and allow the batter to sit at room temperature for 2 hours. Position a rack in the center of the oven and preheat to 375 F. Spray a baking sheet with nonstick cooking spray. Drop two 1 teaspoon-size balls of the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at a time, to get an idea of how they will spread in your oven). Bake the tuiles for 4 to 6 minutes, until golden brown. Allow the tuiles to cool for 3 to 5 minutes on the baking sheet, then carefully transfer them with a spatula to a wire rackto cool completely. Continue this baking process, respraying the baking sheet as necessary, until all the batter is used. Continued......... Recipe By :
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