Name: Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie)
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 12 servings
Ingredients: 300 grams water; 300 grams glucose; 300 grams granulated sugar; 300 grams white chocolate; 7 sheets silver-strength gelatin, bloomed in ice water for 5 to 10 minutes; 210 grams sweetened condensed milk; Red gel paste, as needed; 35 grams granulated sugar; 3.5 grams pectin NH; 50 grams glucose; 250 grams blueberry puree; 95 grams granulated sugar; 25 grams water; 95 grams egg yolks; 450 grams whipped heavy cream; 400 grams white chocolate; 100 grams unsalted butter, at room temperature; 70 grams granulated sugar; 50 grams hazelnut flour; 0.5 grams cinnamon; 20 grams eggs; 150 grams cake flour; 417 grams macaroon coconut; 333 grams confectioners' sugar; 200 grams almond flour; 33.3 grams all-purpose flour; 500 grams egg whites, at room temperature; 83.3 grams granulated sugar; 6 ounces granulated sugar; 10 ounces water

Directions

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. Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate. Allow it to sit a minute, then emulsify with a whisk. Add the gelatin and sweetened condensed milk and stir to combine. Color to the desired shade of red with the red gel paste. Hold at 86 degrees F.
For the gelee: Combine the sugar and pectin in a small bowl. Add the glucose to the blueberry puree and warm in a small pot. Add the sugar/pectin mixture to the puree and bring to a boil. Remove from the heat and strain. Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze.
For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F. Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment. Carefully pour the hot sugar syrup into the yolks while whisking. Fold the whipped cream into the egg yolk mixture.
Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval. Gently fold the melted chocolate into the cream and yolk mixture until completely combined. Fill a piping bag without a tip with the mousse. Refrigerate until ready to use.
For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and mix. Mix in the cake flour. Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner.
Roll the dough to a thickness of 1/8 inch. Cut into at least twelve 3-inch stars and place on the prepared baking sheet. Bake until opaque and an even golden brown, about 15 minutes. Cool on the sheet on a baking rack.
For the dacquoise: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone liner.
Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl. Set aside.
Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the flour mixture into the meringue.
Spread out the batter 1/8 inch thick onto the prepared baking sheet. Bake until just golden at the edges, 12 to 13 minutes.
For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat. Let cool and then add to the prickly pear and pear purees. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.
For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor. Strain the mixture and adjust the sweetness with additional sugar if needed.
To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter. Fill twelve 4-ounce dome molds three-quarters full with the mousse. Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides. Fill the molds to the top with more mousse and place a dacquoise round on top. Freeze until solid, at least 2 hours.
Place a cooling rack over a baking sheet. Unmold the domes onto the cooling rack and top with the glaze. Place each dome onto a hazelnut cookie and top with a gold petal. Drag a small spoon of raspberry sauce next to each dome. Serve a scoop of the sorbet on the side.