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Glazed Blond Chocolate Mousse

ara 11566 1185 dessert
ara 11566 1185 dessert

Glazed Blond Chocolate Mousse with Pistachio dacquiose and banana, coffee ‘panna cotta’ sorbet, mango fluid gel, pistachio brittle, Mango and lime salad and chocolate décor. Created by Ara Institute of Technology - 2018 Nestlé Toque d’Or winners

Ingredients
Mousse
  • 125 g blond chocolate finely chopped
  • 100 g cream
  • 2 gelatine leaves bloomed
  • 250 g cream semi-whipped
Dacquoise
  • 12.5 g icing sugar
  • 30 g pistachio roasted
  • 4.5 g gluten-free flour
  • 31.25 g egg white
  • 15 g sugar
  • Pinch salt
Banana Insert
  • 100 g banana very riped
  • 30 g sugar
  • 30 g butter
  • 1.5 g pectin
  • 5 ml lemon juice
Pannacotta Ice-cream
  • 2 tsp Nescafé Gold original coffee
  • 250 ml milk
  • 250 ml sour cream
  • 75 g Nestlé Docello Panna Cotta Dessert Mix
Pistachio Brittle
  • 19 g sugar
  • 0.12 g pectin
  • 12.5 g butter
  • 6 g glucose
  • 0.5 g flaky salt
  • 25 g pistachio roasted, chopped
Banana Caramel Sauce
  • 190 ml cream
  • 1.5 banana crushed
  • 112.5 g sugar
  • 1.5 g agar agar
Mango Gel
  • 300 g mango puree
  • 37 g sugar
  • 53 g lime juice
  • 3 g agar agar
  • 0.2 g xanthan gum
  • 30ml fresh lime juice
Mango Salad
  • 1 fresh mango
  • 50 ml sugar syrup
  • 0.05 g freeze-dried kaffir lime powder
Chocolate Garnishes
  • 100 g Nestlé Docello Snowcap White Compound Chocolate
  • 5 g cocoa butter
  • 5 g green colouring powder
Preparation
  • 1
    Blond Chocolate Mousse with Pistachio Dacquoise and Banana:
  • 2
    Start by making the dacquoise. Whisk egg white, salt and sugar over warm water until well aerated.
  • 3
    Remove from the heat and continue whisking until thickened.
  • 4
    Fold in dry ingredients.
  • 5
    Spread onto a lined tray and bake 180c for 7-8 minutes until set.
  • 6
    Use a 20cm x 10cm rectangle mould and cut out a piece of dacquoise to line the base.
  • 7
    Set aside whilst you prepare the banana topping.
  • 8
    Banana Topping - Mix sugar and pectin together.
  • 9
    Melt butter, add sugar, lemon juice and banana.
  • 10
    Cook for 2 minutes until a paste consistency and spread evenly over the dacquoise. Chill.
  • 11
    Mousse - Heat the 100g of cream and add the bloomed gelatine.
  • 12
    Stir until dissolved, then strain onto the chocolate. Whisk until smooth and cool.
  • 13
    Fold 1/3 of whipped cream into the chocolate mix then add the remainder. Fold in.
  • 14
    Pour mousse into the mould on top of the chilled banana topped dacquoise.
  • 15
    Place into the fridge until set, then de-mould and cut into portions.
  • 16
    Pannacotta Ice-cream:
  • 17
    Heat the cream, add coffee and pannacotta base. Mix well until dissolved.
  • 18
    Strain onto sour cream and mix well.
  • 19
    Churn until frozen in ice cream machine.
  • 20
    Transfer to a container and keep frozen until required.
  • 21
    Pistachio Brittle:
  • 22
    Mix sugar and pectin together.
  • 23
    Melt butter then add the sugar and glucose.
  • 24
    Add warm nuts and flaky salt. Spread onto a silpat mat.
  • 25
    Bake for 8 mins at 180c.
  • 26
    Allow to cool completely before crushing into small pieces for service.
  • 27
    Banana Caramel Sauce:
  • 28
    Heat cream with the agar agar.
  • 29
    Place sugar into a pot and cook to a caramel colour. Add warmed cream in stages to the caramel.
  • 30
    Add the banana.
  • 31
    Pour onto a tray and allow to set.
  • 32
    Once cold, place into a jug and use a stick blender to blitz until smooth.
  • 33
    Mango Gel:
  • 34
    Mix all ingredients, except the 60mls of fresh lime together and bring to the boil.
  • 35
    Pour onto a tray and allow to set.
  • 36
    Once cold, place into a jug and use a stick blender to blitz until smooth.
  • 37
    Mango Salad:
  • 38
    Cut mango into even squares.
  • 39
    Mix lime powder into syrup and pour over mango.
  • 40
    Leave to macerate before serving.
  • 41
    Chocolate Garnishes:
  • 42
    Melt chocolates over a water bath.
  • 43
    To one batch, add the cocoa butter and green colouring powder.
  • 44
    Use the white chocolate to make leaves.
  • 45
    Use green chocolate to make spirals or shards of chocolate.
  • 46
    Alternatively – the chocolates could be spread onto a sheet of silicon paper and left to set. Then they could be broken into shards to use for decoration.
  • 47
    Dish Assembly
  • 48
    The dish can be assembled according to your preference. Suggestion:
  • 49
    Cut the mousse into 40mm wide fingers.
  • 50
    Spread a small amount of the mango gel onto the base of your plates.
  • 51
    Arrange the cut mousse on top.
  • 52
    Put down a teaspoon of pistachio praline and top with a ball of the ice cream.
  • 53
    Place the banana caramel into a piping bag and pipe random sized dots onto the plate.
  • 54
    Place a spoonful of the mango salad onto the plate.
  • 55
    Finish with the chocolate garnishes.

Products Used in the Recipe

NESTLÉ DOCELLO Snowcap White Compound Chocolate 5kg

NESTLÉ DOCELLO Snowcap White Compound Chocolate 5kg x 1

NESTLÉ DOCELLO Panna Cotta Dessert Mix 2kg

NESTLÉ DOCELLO Panna Cotta Dessert Mix 6 x 2kg

NESCAFÉ Gold 400g can FOP 2D

NESCAFÉ Gold Original Can 6 x 400g

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