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HARLEQUIN MOUSSE AND BERRY PARFAIT




Source of Recipe


Wes Libby/Maxwell House Hotel


List of Ingredients




1 lb semi-sweet chocolate chips, melted

1 lb white chocolate, melted

4 c heavy cream, whipped soft

4 large egg whites, whipped

3/4 c sugar

1 pt blueberries, washed

1 pt strawberries, cut into 2-inch pieces

1 oz Grand Marnier

6 each fresh mint leaves, for garnish

1/2 t cream of tartar

Recipe



Melt the chocolate separately using double boilers over hot, but not boiling water. Stir frequently and heat only enough to melt the chocolate. Set aside to cool slightly while preparing the berries. Wash the berries well in cool water and set aside 3 of the strawberries and 18 blueberries for garnish. Hull the remaining strawberries and cut them in half. Toss with blueberries, liqueur, and 2 Tablespoons of sugar. Set aside to marinate. Use approximately1/4 of each chocolate in parchment cones with 1/16 tip. Outline the pattern with the dark chocolate, then make the body and lattice the wings with the white. Make dots for eyes and antennae with dark chocolate. Finally slide some spoons under the parchment to curve the wings. Set them in the refrigerator to chill and set completely. Whip the cream until it is just beyond the soft peak stage but not quite to stiff peak. Whip the egg whites to foamy, add the cream of tartar, and whip to soft peak. Slowly add the remaining sugar and beat until stiff but not dry. If the chocolate has started to set, warm it slightly. Starting with the white chocolate, whisk about 1/2 cup of the whipped cream into the chocolate using a balloon whisk. Fold in another 1/2 cup of the whipped cream, then repeat until you have used 1/2 of the whipped cream. Fold in 1/2 of the egg whites. Set the white mousse aside and then repeat the process with the dark chocolate. Fit a pastry bag with a large star tip and fold down 2/3 of the way. Carefully put a spatula of the dark mousse into the bag keeping it to one side. Add a spatula of the white mousse beside the dark; repeat this process until the bag is full. Pipe a little of the mousse in the bottom of each champagne flute. Reserve about 2 tablespoons of the juice of the berries then use 1/3 of them to make a layer in the flutes. Repeat the about with the remaining mousse and berries, finishing with a layer of mousse. Cover loosely with plastic wrap and chill until ready to serve. Garnish with strawberries, blueberries, and mint. Yield: 6 portions