Caramelized White Chocolate Mousse

Jane’s Restaurant

Wow your holiday guests with this intricate dessert that doubles as art.

Ingredients
Caramelized White Chocolate
8 cups white chocolate
1 cup cocoa butter, melted

White Chocolate Mousse
1 cup of eggs
1/4 cup sugar
1 1/2 cups caramelized white chocolate
1 3/4 cups whipping cream
2 gelatin sheets

Raspberry Pectin Sauce
1/2 cup raspberry puree
5 tsp sugar
1/4 tsp yellow pectin
1 tsp lemon juice

Gluten-Free Shortbread
2/3 cup rice flour
1/2 cup corn starch
1/2 cup icing sugar
1/4 cup potato starch
1 Tbsp tapioca flour
3/4 cup butter
1/4 tsp almond extract

Sour Cream Sorbet
1 cup half and half cream
2 1/4 cups sour cream
1 1/2 cups granulated sugar
3 Tbsp lemon juice

Passion Sauce
1/2 cup passion fruit purée or juice, if purée is unavailable
1/4 cup of sugar
1 tsp algin
1/4 tsp xanthan gum

Method
Caramelized White Chocolate

1. Heat oven to 240°F.
2. Place white chocolate into dry sheet pan, place in the oven.
3. Stir chocolate every 15-30 mins until golden brown. About 2 hrs.
4. Stir melted cocoa butter.
5. Pour onto parchment to cool, break up and store for later use.

White Chocolate Mousse

1. Bloom 2 sheets of gelatin in cold water.
2. Combine eggs and sugar, whisk over a water bath to 140°F.
3. Still over water bath, in a separate bowl, melt caramelized chocolate, combine with eggs.
4. Cool the mixture to 86°F.
5. Whip cream to medium stiffness and refrigerate until needed.
6. Melt the gelatin sheets in a microwave and stir into the egg mixture.
7. Fold in whipped cream.
8. For molds, roll acetate sheets into 3 cm tubes, seal one end. Fill with mousse, freeze until firm.
9. Remove from freezer, unwrap, spray with white chocolate.
10. Use air brush with 50/50 blend of white chocolate, cocoa butter to spray. Pre-made cans of spray chocolate also available.
11. Cut tubes into 4, 5 and 6 cm lengths at 45° angle.

Raspberry Pectin Sauce

1. Combine sugar, pectin.
2. Combine lemon juice, raspberry purée.
3. Add sugar/pectin to the purée, blend well with immersion blender.
4. Must bring to a boil to activate pectin. Stir often,  remove quickly after boiling.
5. Allow to cool.
6. Spread on sheet of acetate to 1/8″ thick.
7. Freeze until hard.
8. Use small cutter to slice to desired size.
9. Keep frozen until ready to plate.

Shortbread

1. Cream butter with almond extract.
2. Combine dry ingredients together using paddle, sift until smooth.
3. Roll out to thickness of 3/16″, bake at 350°F, until shortbread begins to brown around edges.
4. Remove from oven. Cutting while hot will likely cause shortbread to break.
5. Cool, then cut into pieces at desired size.

Sour cream sorbet

1. Combine all ingredients.
2. Chill mixture.
3. Process in ice cream freezer, or chill until half-frozen in freezer, remove, put in mixer to aerate. Place it back in freezer to harden.

Passion Sauce

1. First, warm purée with sugar, algin, xanthan gum in pan to 140°F, on stove top, stirring constantly.
2. Mix by hand, finish with an immersion blender.
3. Pour onto half sheet pan, freeze.
4. Remove from freezer, cut to desired shape. Keep frozen until ready to serve.

Yields 4-6 servings