White choc pepper mousse napoleon 1

4 servings

Ingredients

Quantity Ingredient
8 ounces DRIED APRICOTS
1¾ cup WATER
½ cup GRANULATED SUGAR
½ cup ALL-PURPOSE FLOUR
5 tablespoons SESAME SEEDS
1 teaspoon GROUND GINGER
12 tablespoons UNSALTED BUTTER, CUT INTO
7 ounces WHITE CHOC COARSELY CHOPPED
1¼ cup HEAVY CREAM
5 tablespoons WATER, DIVIDED
1½ teaspoon UNFLAVORED POWDERED GELATIN
¼ cup ORANGE LIQUEUR, SUCH AS COINTREAU OR GRAND MARNIER TABLESPOONS
¾ cup GRANULATED SUGAR
1 cup HONEY
4 larges EGG YOLKS
2 tablespoons ORANGE LIQUEUR
1 teaspoon FRESHLY GROUND BLACK PEPPER
½ teaspoon GRANULATED SUGAR

Directions

APRICOT COMPOTE

GINGER-SESAME TUILES

WHITE CHOCOLATE BLACK

PEPPER MOUSSE

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 purée 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 rack to cool completely. Continue this

baking process, respraying the baking sheet as necessary, until all the

batter is used.

Continued.........

Submitted By CHARLENE DEERING On 03-13-95

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