White Choc Pepper Mousse Napoleon 1

* Exported from MasterCook *

WHITE CHOC PEPPER MOUSSE NAPOLEON 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
APRICOT COMPOTE:
8 oz DRIED APRICOTS
1 3/4 c WATER
1/2 c GRANULATED SUGAR
1/4 c ORANGE LIQUEUR -- SUCH AS
OR
GINGER-SESAME TUILES:
1/2 c ALL-PURPOSE FLOUR
5 tb SESAME SEEDS
1 t GROUND GINGER
12 tb UNSALTED BUTTER -- CUT INTO
GRAND MARNIER

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.........

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