Mousse: Praline Mousse w/Chocolate Meringue
Source of Recipe
Chef Frederic Monti
List of Ingredients
Simple Syrup
1 cup sugar
1 cup water
Praline
1 cup sugar
1 cup pecan halves
Praline Mousse---
4 egg yolks
1/4 cup Simple Syrup
3-1/2 oz white chocolate
1-3/4 cups whipped cream
8 oz praline
Chocolate Meringue---
8 egg whites
2 cups sugar
3/4 cup unsweetened cocoa powder
Chocolate Sauce---
6 tbsp heavy cream
1/2 cup Simple Syrup
6 oz bittersweet chocolate, finely chopped
2 tbsp Grand Marnier
Recipe
To Make the Simple Syrup
- In a small saucepan combine the sugar and water over high heat.
- Bring the mixture to a boil, and boil 1 minute.
- Remove the pan from the heat and reserve until ready to use.
To Make the Praline
- Brush a baking sheet lightly with oil.
- In a heavy-bottomed saucepan heat the sugar over high heat, stirring constantly with a wooden spoon.
- The sugar will form lumps at first, then as it begins to melt, the lumps will dissolve.
- When the sugar begins to take on a light color, lower the heat slightly and continue to cook, stirring until the sugar turns a light caramel color.
- At this point you may add the nuts all at once, and stir with the spoon to make sure they are all coated with caramel.
- Boil and stir 30 seconds more or until the nuts have separated.
- Turn the caramelized nuts onto the oiled baking sheet and set aside to cool and harden.
- When the praline has hardened, break it into pieces, transfer to the work bowl of a food processor fitted with a metal blade, and process until chopped fine.
- The praline can be made up to a week in advance and stored in an airtight container.
To Make the Praline Mousse
- In a double boiler over simmering water melt the chocolate, stirring until smooth.
- Remove the pan from the heat.
- In the same double boiler heat the egg yolks with the simple syrup and whisk constantly for about 6 minutes or until thick ribbons form when the whisk is lifted and a thermometer inserted into the mixture registers 160 F.
- Let cool slightly.
- Fold in the chocolate.
- Place the heavy cream in the well-chilled bowl of an electric mixer fitted with a chilled balloon whip and beat on high speed about 1 minute until peaks form.
- With the mixer on low speed add the chocolate and continue mixing until the chocolate is completely incorporated.
- Fold in the praline.
- Chill this mixture 2 hours or overnight.
To Make the Chocolate Meringue
- Preheat the oven to 250 F.
- In a large bowl beat the egg whites with an electric mixer until they just hold soft peaks.
- Add the sugar in a stream and beat until stiff peaks form.
- When the peaks are shiny, use a rubber spatula to fold the cocoa into the meringue, one-third at a time.
- Spoon the meringue mixture into a pastry bag and pipe 3- to 4-inch circles onto a cookie sheet that has been lined with parchment paper.
- Continue to spiral each circle upward to about 2 inches, leaving the center hollow, and filling only the bottom completely.
- Next make the meringue decorations.
- Pipe 2 long thin strips of meringue lengthwise across the sheet pan.
- Place the meringues in the preheated oven and bake 1 hour and 30 minutes until dry.
- Remove the meringues from the oven and cool on parchment paper.
- Lift them off the paper and store in an airtight container until ready to use.
- Can be stored in a cool dry place for at least one week.
To Make the Chocolate Sauce
- In a heatproof bowl over a saucepan of simmering water, heat the heavy cream with the simple syrup.
- Add the chocolate to the bowl and stir until the mixture is smooth.
- Stir in the Grand Marnier.
- Remove the bowl from the heat, transfer to a clean container, and cool.
- The sauce may be made 1 week in advance, kept covered and chilled and reheated slowly over low heat.
To Present
- Spoon chocolate sauce onto individual dessert plates.
- Place a meringue cup on each plate, and spoon in the praline mousse.
- Break the meringue strips into pieces of varying length and place vertically into the mousse so the meringue sticks resemble spikes.
SERVES 6
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