White chocolate mousse, red berry coulis and thyme-flavoured tuile cookies by Jean-Luc Rabanel
- il y a 9 ans
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Ingredients :
1/2 vanilla pod
125 grams + 550 grams cream
330 grams white chocolate
200 grams blueberries
200 grams strawberries
200 grams raspberries
1/2 lemon
2 tablespoons raw sugar
Candied ginger
A bunch of fresh mint
Serves 6
Recipe
1. Split the vanilla pod. Scrape the inside, and infuse the scrapings and the pod in 125 grams of cream. Place in a water bath (the bowl in a pot of hot water) on the stove for ten minutes.
2. Remove from the stove and add the chopped white chocolate, which will melt in two or three minutes. Whip the 550 grams of cream with an electric mixer. Remove the vanilla pod from the white chocolate and cream mixture, and add the latter to the whipped cream, gently lifting with a spatula. Pour the mixture into another recipient to ensure that the batter is homogeneous. Let stand for 4 to 5 hours in the refrigerator.
3. Prepare the red berry coulis by combining 200 grams of blueberries, 200 grams of strawberries, 200 grams of raspberries, the juice of half a lemon and two tablespoons of raw sugar. Puree the mixture. Remove any seeds with the help of a strainer. Refrigerate.
4. Soften the butter. Add the confectioner’s sugar, flour and thyme leaves. Mix together to form a dough. Add the egg whites to make the batter smooth. Drop small dollops onto a nonstick baking sheet, making sure they are spread out. Flatten each tuile cookie using a wet spoon so the batter does not stick. Bake at 175°C (350°F) for 7 minutes.
5. Pour the coulis into the bottom of the cups, followed by a spoonful of white chocolate and a couple mint leaves. Garnish with a couple berries, candied ginger and a fresh thyme tuile.
Ingredients :
1/2 vanilla pod
125 grams + 550 grams cream
330 grams white chocolate
200 grams blueberries
200 grams strawberries
200 grams raspberries
1/2 lemon
2 tablespoons raw sugar
Candied ginger
A bunch of fresh mint
Serves 6
Recipe
1. Split the vanilla pod. Scrape the inside, and infuse the scrapings and the pod in 125 grams of cream. Place in a water bath (the bowl in a pot of hot water) on the stove for ten minutes.
2. Remove from the stove and add the chopped white chocolate, which will melt in two or three minutes. Whip the 550 grams of cream with an electric mixer. Remove the vanilla pod from the white chocolate and cream mixture, and add the latter to the whipped cream, gently lifting with a spatula. Pour the mixture into another recipient to ensure that the batter is homogeneous. Let stand for 4 to 5 hours in the refrigerator.
3. Prepare the red berry coulis by combining 200 grams of blueberries, 200 grams of strawberries, 200 grams of raspberries, the juice of half a lemon and two tablespoons of raw sugar. Puree the mixture. Remove any seeds with the help of a strainer. Refrigerate.
4. Soften the butter. Add the confectioner’s sugar, flour and thyme leaves. Mix together to form a dough. Add the egg whites to make the batter smooth. Drop small dollops onto a nonstick baking sheet, making sure they are spread out. Flatten each tuile cookie using a wet spoon so the batter does not stick. Bake at 175°C (350°F) for 7 minutes.
5. Pour the coulis into the bottom of the cups, followed by a spoonful of white chocolate and a couple mint leaves. Garnish with a couple berries, candied ginger and a fresh thyme tuile.