Chocolate Dome with Summer Berry Compote

Ingredients

COMPOSITION:

• 1) Lime dacquoise
• 2) Summer berry compote
• 3) Chocolate mousse
• 4) Vanilla mousseline
• 5) Chocolate tuile
• 6) Caramel stick
• 7) Chocolate glaze

Directions

Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.

Lime Dacquoise:

• 3/4 cup confectioners' sugar
• 3/4 cup almond flour
• 3 limes, zested
• 1-cup egg whites (7 whites)
• 1 lime, juiced
• 3/8 cup sugar
• 5/8 cup toasted almonds, chopped

Summer Berry Compote:

• 2 tablespoons sugar
• 1/2 packet pectin
• 3/4 cup mixed red berries (strawberries, raspberries, red blackberries)
• 1/2 lime, juiced
• 1/4 vanilla bean

Chocolate Mousse:

• 1/4 cup sugar
• 3/8 cup yolks
• 3/8 cup heavy cream
• 3/4 cup bitter chocolate, melted
• 1 1/2 cups cream, whipped

Vanilla Mousseline:

• 1 3/4 cups milk
• 4 vanilla beans
• 1/4 cup egg yolks
• 1/2 cup sugar
• 2 tablespoons flanc powder
• 1 teaspoon gelatin, bloomed in 2 teaspoons of water
• 6 tablespoons butter
• 1 1/8 cups heavy cream, whipped

Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately.

Chocolate Tuile:

• 1 stick butter, room temperature
• 1/2 cup confectioners' sugar
• 1/2-cup egg whites (3 egg whites)
• 5 tablespoons all-purpose flour, sifted
• 1 tablespoon cocoa powder, sifted

Caramel Sticks:

• 1 1/4 cups fondant
• 1/2 cup glucose

Chocolate Glaze:

• 1 5/8 cups sugar
• 1 1/8 cups water
• 2 1/4 cups apricot glaze
• 5 tablespoons cocoa powder
• 5 tablespoons pate a glacer, brun
• 5 tablespoons cocoa paste
• 5 teaspoons gelatin, bloomed in 2 tablespoons water

Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered.