White chocolate hazelnut fraisier

12 servings

Ingredients

Quantity Ingredient
2½ cup OVEN-TOASTED RICE CEREAL, SUCH AS RICE KRISPIES
¾ cup TOASTED HAZELNUTS
¼ cup HAZELNUT LIQUEUR, SUCH AS FRANGELICO
1 pack UNFLAVORED POWDERED GELATIN
12 ounces WHITE CHOCOLATE, COARSELY
2 pints FRESH STRAWBERRIES, STEMMED
WHITE CHOCOLATE GLAZE:
4 ounces WHITE CHOCOLATE, COARSELY CHOPPED
WHIPPED CREAM
4 ounces White chocolate, coarsely chopped CHOPPED
1 cup MILK
2 teaspoons VANILLA EXTRACT
1½ cup HEAVY CREAM
¼ cup PLUS 2 TABLESPOONS HEAVY CREAM
1 tablespoon LIGHT CORN SYRUP
- Tish Boyle

Directions

CRISPY HAZELNUT CRUST

WHITE CHOC HAZELNUT FILLING

ASSEMBLY

GARNISH

Make the hazelnut crust:

Lightly butter the bottom of a 9-inch springform pan. Place the rice

cereal and the toasted hazelnuts in the bowl of a food processor fitted

with the metal chopping blade. Process the mixture for 25 to 30 seconds,

until finely ground. Transfer the cereal/nut mixture to a medium bowl.

Melt the white chocolate according to the directions in the Chocolate Key. Using a rubber spatula, scrape the melted chocolate into the cereal mixture in the bowl. Stir the mixture until

combined; scrape it into the prepared pan. Press the cereal mixture

evenly over the bottom of the pan. Place the pan in the refrigerator.

Make the white chocolate hazelnut filling: Place the hazelnut liqueur in a small, heatproof cup. Sprinkle the gelatin over the liqueur and let the mixture stand for 5 minutes to

soften the gelatin. Place the cup with the softened gelatin in a small

pan with enough water to come halfway up the sides of the cup.

Heat the

gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve

completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until

ready to use.

Place the white chocolate in a large bowl. In a small saucepan over

medium heat, bring the milk to a gentle boil. Pour the hot milk over the

chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and vanilla; whisk until smooth.

Place the bowl over a larger bowl of ice water and stir for 5 to 10

minutes, or until the mixture is cool.

In a chilled medium bowl, using a handheld electric mixer, beat the

cream at medium speed until it begins to form soft mounds . Do not overbeat or the mousse will be grainy. Fold one-third of the whipped

cream into the white chocolate mixture. Fold in the remaining whipped

cream. Set the mousse aside at room temperature.

Assemble the cake:

Remove the prepared springform pan from the refrigerator. Slice a strawberry in half lengthwise. Arrange the two halves next to each other, stem-side-down with the cut side against the side of the pan.

Continue to cut strawberries and fill in the border of the pan, cutting

only as many strawberries as needed. Fill in the center of the pan with

whole strawberries, placing them stem-side-down and using as many as

needed. Reserve the remaining strawberries for garnish.

Carefully scrape the white chocolate mousse over the strawberries.

Using

a small metal spatula, smooth the top of the mousse so that it is even.

Refrigerate the cake for four hours, until the mousse is firm.

(Do not

refrigerate the cake for longer than 6 hours, as the strawberries will

release water and cause the cake to collapse when sliced.) Make the white chocolate glaze: Melt the white chocolate according to the directions in the Chocolate Key; set aside. In a small saucepan, bring the cream and corn syrup to a gentle boil. Stir the hot cream into the melted chocolate until smooth.

Glaze and garnish the cake:

Remove the cake from the refrigerator. Pour the white chocolate glaze

evenly over the top of the cake, covering it completely. Return the cake

to the refrigerator for 30 minutes to set the glaze.

To unmold the cake, carefully run a small, hot knife around the edge of

the pan. Undo the clasp on the springform pan and remove the side of the

pan. Garnish the top of the cake with the remaining strawberries, sliced, and rosettes of whipped cream.

Submitted By CHARLENE DEERING On 03-13-95

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