INGREDIENTS

INSTRUCTIONS

Continued  Make the white chocolate black pepper mousse: Melt the white
chocolate  according to the directions in the Chocolate Key. Set aside
to cool.  In a chilled 4 l/2-quart bowl of a heavy-duty electric mixer,
using  the wire whip attachment, whip the cream until it just begins to
mound. Set aside in the refrigerator until ready to use.  Place 3
tablespoons of the cold water in a small, heatproof cup.  Sprinkle the
gelatin over the water and let it stand for 5 minutes to  soften. Place
the cup with the softened gelatin in a saucepan with  enough water to
come halfway up the side of the cup. Heat the gelatin  mixture over
hot, not simmering, water. Stir the gelatin frequently  until it
dissolves completely and the mixture is clear, about 3 to 4  minutes.
Remove the pan from the heat and set aside.  In a 4 1/2-quart bowl of a
heavy-duty electric mixer, place the egg  yolks, orange liqueur, the
remaining 2 tablespoons of water, the  black pepper and the sugar.
Place the bowl over a pot of hot water.  The bottom of the bowl must
touch the water. Cook over medium heat,  whisking constantly for 3 to 5
minutes, or until the yolk mixture is  light and fluffy and has reached
140 F. on an instant-read  thermometer. Place the bowl on the mixer
stand and, with the wire  whip attachment in place, beat the mixture at
medium-high speed until  it is thick and cool, about 5 minutes.  At low
speed, beat in the dissolved gelatin mixture just until  combined.
Using a large rubber spatula, fold the cooled white  chocolate into the
mixture. Fold one-third of the whipped cream into  the mixture to
lighten it. Fold in the remaining whipped cream. Cover  the mousse with
plastic wrap and refrigerate for 15 minutes, or until  firm enough to
pipe.  Assemble the dessert: Fill a pastry bag fitted with a medium
star tip  (such as Ateco #5) with the mousse. Place a ginger-sesame
tuile on a  dessert plate. Pipe some of the mousse onto the tuile. Top
with a  second tuile. Repeat the layering process, until you have used
4  tuiles. Sprinkle the top tuile with confectioners' sugar. Place 3 of
the reserved apricots around the dessert and drizzle with apricot
purie as desired. Repeat with the remaining tuiles and mousse to make
4 servings.  Recipe By     :

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 72.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g