White Chocolate Black Pepper Mousse Napoleon Pt 2

INGREDIENTS

INSTRUCTIONS

attachment in place, beat the mixture at medium-high speed until it is
thick and cool, about 5 minutes.
6.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:
1.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 purée as desired. Repeat with the remaining tuiles
and mousse to make 4 servings.
Posted to Bakery-Shoppe Digest V1 #189 by docden <docden@mnl.v-link.net> on
Aug 15, 1997

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