White chocolate black pepper mousse napoleon pt 1

1 Servings

Ingredients

Quantity Ingredient
8 ounces Dried apricots
1¾ cup Water
½ cup Granulated sugar
¼ cup Orange liqueur; such as Cointreau or Grand Marnier
½ cup All-purpose flour
5 tablespoons Sesame seeds
1 teaspoon Ground ginger
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons
¾ cup Granulated sugar
1 cup Honey
WHITE CHOCOLATE BLACK PEPPER MOUSSE:
7 ounces White chocolate; coarsely chopped
1¼ cup Heavy cream
5 tablespoons Water; divided
1½ teaspoon Unflavored powdered gelatin
4 larges Egg yolks
2 tablespoons Orange liqueur
1 teaspoon Freshly ground black pepper
½ teaspoon Granulated sugar

Directions

APRICOT COMPOTE

GINGER-SESAME TUILES

YIELD: 4 servings DIFFICULTY: ** PREPARATION: 2½ hours plus baking and chilling times.

Make the apricot compote:

1.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:

1.In a small bowl place the flour, sesame seeds and ginger. Using a whisk, gently stir the dry mixture until combined.

2.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 ½-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.

3.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.

Make the white chocolate black pepper mousse: 1.Melt the white chocolate according to the directions in the Chocolate Melting Tips. Set aside to cool.

2.In a chilled 4 ½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator until ready to use.

3.Place 3 tablespoons of the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften.

4.Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently until it dissolves completely and the mixture is clear, about 3 to 4 minutes. Remove the pan from the heat and set aside.

5.In a 4 ½-quart bowl of a heavy-duty electric mixer, place the egg yolks, orange liqueur, the remaining 2 tablespoons of water, the black pepper and the sugar. Place the bowl over a pot of hot water. The bottom of the bowl must touch the water. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the yolk mixture is light and fluffy and has reached 140 F. on an instant-read thermometer. Place the bowl on the mixer stand and, with the wire whip

continued in part 2

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