White Chocolate Black Pepper Mousse Napoleon Pt 1

INGREDIENTS

INSTRUCTIONS

           MOUSSE:
YIELD: 4 servings DIFFICULTY: ** PREPARATION: 2 1/2 hours plus baking
and chilling times.  Make the apricot compote:  1.In a medium saucepan,
combine the apricots, water, sugar and orange  liqueur. Cook the
mixture over medium heat, stirring occasionally,  until the sugar
dissolves. Bring the mixture to a boil; reduce the  heat to medium-low
and simmer the mixture for 5 minutes. Remove the  pan from the heat and
allow it to cool for 15 minutes. Remove 12  whole apricots from the
compote and set them aside for garnish. Pour  the remaining compote
into the bowl of a food processor fitted with  the metal blade. Process
the mixture for 30 to 45 seconds, until  smooth. Transfer the purée to
a small bowl, cover and refrigerate  until ready to use.  Make the
ginger-sesame tuiles:  1.In a small bowl place the flour, sesame seeds
and ginger. Using a  whisk, gently stir the dry mixture until combined.
2.In a medium saucepan combine the butter, sugar and honey. Cook the
mixture over medium heat, stirring occasionally, until the butter is
melted, about 5 minutes. Transfer the mixture to a 4 1/2-quart bowl  of
a heavy-duty electric mixer fitted with the paddle attachment. At  low
speed, gradually add the dry flour mixture to the butter-honey
mixture. Scrape down the side of the bowl with a rubber spatula.
Continue to mix the batter at low speed until just warm, about 5
minutes. Cover the bowl and allow the batter to sit at room
temperature for 2 hours.  3.Position a rack in the center of the oven
and preheat to 375 F.  Spray a baking sheet with nonstick cooking
spray. Drop two 1  teaspoon-size balls of the batter onto the sheet, 6
inches apart  (begin by baking only 2 tuiles at a time, to get an idea
of how they  will spread in your oven). Bake the tuiles for 4 to 6
minutes, until  golden brown. Allow the tuiles to cool for 3 to 5
minutes on the  baking sheet, then carefully transfer them with a
spatula to a wire  rack to cool completely. Continue this baking
process, respraying the  baking sheet as necessary, until all the
batter is used.  Make the white chocolate black pepper mousse:  1.Melt
the white chocolate according to the directions in the  Chocolate
Melting Tips. Set aside to cool.  2.In a chilled 4 1/2-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.  3.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.  4.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.  5.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
continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 6207
Calories From Fat: 2892
Total Fat: 329.7g
Cholesterol: 1552.8mg
Sodium: 889.3mg
Potassium: 4054mg
Carbohydrates: 779.6g
Fiber: 32.9g
Sugar: 653.4g
Protein: 48.5g