Red, White And Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose With Hazelnut Cookie)
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
47
Sourness
46
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Special equipment: an instant-read or candy thermometer, 3-ounce silicone dome molds, a silicone baking liner, a 3-inch star cookie cutter, an ice cream maker, a 2-inch round cutter and 4-ounce silicone dome molds For the glaze: Combine the water, glucose and sugar in a small pot and bring to a boil
2
Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate
3
Allow it to sit a minute, then emulsify with a whisk
4
Add the gelatin and sweetened condensed milk and stir to combine
5
Color to the desired shade of red with the red gel paste
6
Hold at 86 degrees F
7
For the gelee: Combine the sugar and pectin in a small bowl
8
Add the glucose to the blueberry puree and warm in a small pot
9
Add the sugar/pectin mixture to the puree and bring to a boil
10
Remove from the heat and strain
11
Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze
12
For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F
13
Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment
14
Carefully pour the hot sugar syrup into the yolks while whisking
15
Fold the whipped cream into the egg yolk mixture
16
Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval
17
Gently fold the melted chocolate into the cream and yolk mixture until completely combined
18
Fill a piping bag without a tip with the mousse
19
Refrigerate until ready to use
20
For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment
21
Add the eggs and mix
22
Mix in the cake flour
23
Wrap the dough in plastic wrap and chill for 30 minutes
24
Preheat the oven to 350 degrees F
25
Line a baking sheet with a silicone liner
26
Roll the dough to a thickness of 1/8 inch
27
Cut into at least twelve 3-inch stars and place on the prepared baking sheet
28
Bake until opaque and an even golden brown, about 15 minutes
29
Cool on the sheet on a baking rack
30
For the dacquoise: Preheat the oven to 425 degrees F
31
Line a baking sheet with a silicone liner
32
Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl
33
Set aside
34
Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment
35
Fold the flour mixture into the meringue
36
Spread out the batter 1/8 inch thick onto the prepared baking sheet
37
Bake until just golden at the edges, 12 to 13 minutes
38
For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat
39
Let cool and then add to the prickly pear and pear purees
40
Churn in an ice cream maker according to the manufacturer's instructions
41
Freeze until ready to serve
42
For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor
43
Strain the mixture and adjust the sweetness with additional sugar if needed
44
To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter
45
Fill twelve 4-ounce dome molds three-quarters full with the mousse
46
Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides
47
Fill the molds to the top with more mousse and place a dacquoise round on top
48
Freeze until solid, at least 2 hours
49
Place a cooling rack over a baking sheet
50
Unmold the domes onto the cooling rack and top with the glaze
51
Place each dome onto a hazelnut cookie and top with a gold petal
52
Drag a small spoon of raspberry sauce next to each dome
53
Serve a scoop of the sorbet on the side