Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie)
- Level: Advanced
- Yield: 12 servings
- Total: 8 hr 30 min (includes freezing, chilling and cooling times)
- Active: 1 hr 45 min
Ingredients
Glaze:
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
Gelee:
35 grams granulated sugar
3.5 grams pectin NH
50 grams glucose
250 grams blueberry puree
White Chocolate Mousse:
95 grams granulated sugar
25 grams water
95 grams egg yolks
450 grams whipped heavy cream
400 grams white chocolate
Hazelnut Cookie:
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
Dacquoise:
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
Sorbet:
6 ounces granulated sugar
10 ounces water
12 ounces prickly pear puree
4 ounces pear puree
Raspberry Sauce:
2 cups raspberries
1/4 cup granulated sugar, plus more if needed
12 gold petals, for topping
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.