Ingredients
White Chocolate Mousse
400 g / 14 oz Edelweiss Rondo 36%
70 g / 2.47 oz Egg yolk
160 g / 5.6 oz Milk
160 g / 5.6 oz Cream
1 ea Vanilla Bean, Madagascar
480 g / 17 oz Whipped cream
20 g / .71 oz Sheet Gelatin
20 ml Kirsch
Pistachio Vera Paste
230 g / 8.11 oz Almond Flour
270 g / 9.52 oz Icing sugar
300 g / 10.5 oz Egg white
100 g / 3.5 oz Sugar
40 g / 1.41 oz Pistachio Compound
50 g / 1.76 oz Pistachios, chopped
White Chocolate for Spraying
200 g / 7 oz Edelweiss Rondo 36%
200 g / 7 oz Cocoa Butter
Jellified Black Cherries Coulis
400 g / 14 oz Black cherries
200 g / 7 oz Cherry juice
40 g / 1.41 oz Sugar
15 g / .53 oz Sheet Gelatin
Glazed Berries
100 g / 3.5 oz Strawberries, fresh
100 g / 3.5 oz Blueberries, fresh
50 g / 1.76 oz Red currants
50 g / 1.76 oz Apri Gel Firm
Preparation
White Chocolate Mousse
Bring milk and cream to boil with Vanilla Bean. Pour onto egg yolk and cook to custard. Strain. Add in softened Sheet Gelatin and mix well. Gradually add the custard to chopped Edelweiss Rondo 36%. Keep warm and stir to a smooth ganache. Fold in the whipped cream and add the Kirsch. Pour the white chocolate mousse in dome shape moulds with a layer of jellified cherry coulis and pistachio dacquoise in between. Level the top and place another layer of pistachio dacquoise. Keep frozen. Unmould and spray with white chocolate while the mousses are still frozen. Defrost and keep the mousse at 41°F/5°C.
Pistachio Vera Paste
Whisk the egg white with sugar, then mix in the smoothened pistachio paste, Almond Flour sifted with the icing sugar, and finally the chopped pistachios. Pipe out round bases slightly smaller than the inner size of the mould using. Bake at 356°F/180°C for 20 minutes.
White Chocolate for Spraying
Combine Edelweiss Rondo 36% and Cocoa Butter together.
Jellified Black Cherries Coulis
Blend cherries into purée and mix with the juice and sugar. Add melted Sheet Gelatin. Pour into two 18cm rings and freeze until set.
Glazed Berries
Glaze the berries with Apri Gel Firm just before serving.
Setting
Arrange the white chocolate mousse on a glass plate with mixed berries on the side and on top.
Decoration
Decorate with chocolate curls and pulled sugar decorations.
Specialty Ingredients
# 31375 Felchlin Swiss Pistachio Vera Paste
#41043 Bakbel Apricot Gel Firm
#31300 FELCHLIN-Swiss COCOA BUTTER
#31125 FELCHLIN-Swiss EDELWEISS RONDO 36%
#90350 Almond Flour
#90070 Sheet Gelatin
#90071 Vanilla Bean, Madagascar
