Glazed Blond Chocolate Mousse

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
125gBlond chocolatefinely chopped 
100gCream  
2Gelatine leavesbloomed 
250gCreamsemi-whipped 
    
Dacquoise   
12.5gIcing sugar  
30gPistachioroasted 
4.5gGluten-free flour  
31.25gEgg white  
15gSugar  
PinchSalt  
    
Banana Insert   
100gBananavery ripe 
30gSugar  
30gButter  
1.5gPectin  
5mlLemon juice  
    
Pannacotta Ice-cream   
2tspNescafé Gold original coffee  
250mlMilk  
250mlSour cream  
75gNestlé Docello Panna Cotta Dessert Mix  
    
Pistachio Brittle   
19gSugar  
0.12gPectin  
12.5gButter  
6gGlucose  
0.5gFlaky salt  
25gPistachioroasted, chopped 
    
Banana Caramel Sauce   
190mlCream  
1.5Bananacrushed 
112.5gSugar  
1.5gAgar agar  
    
Mango Gel   
300gMango puree  
37gSugar  
53gLime juice  
3gAgar agar  
0.2gXanthan gum  
30mlFresh lime juice  
    
Mango Salad   
1Fresh mango  
50mlSugar syrup  
0.05gFreeze-dried kaffir lime powder  
    
Chocolate Garnishes   
100gNestlé Docello Snowcap White Compound Chocolate  
100gNestlé Docello Snowcap White Compound Chocolate  
5gCocoa butter  
5gGreen colouring powder  
    

 

Method

Blond Chocolate Mousse with Pistachio Dacquoise and Banana:

  • Start by making the dacquoise. Whisk egg white, salt and sugar over warm water until well aerated.
  • Remove from the heat and continue whisking until thickened.
  • Fold in dry ingredients.
  • Spread onto a lined tray and bake 180c for 7-8 minutes until set.
  • Use a 20cm x 10cm rectangle mould and cut out a piece of dacquoise to line the base.
  • Set aside whilst you prepare the banana topping.

 

  • Banana Topping - Mix sugar and pectin together.
  • Melt butter, add sugar, lemon juice and banana.
  • Cook for 2 minutes until a paste consistency and spread evenly over the dacquoise. Chill.

 

  • Mousse - Heat the 100g of cream and add the bloomed gelatine.
  • Stir until dissolved, then strain onto the chocolate. Whisk until smooth and cool.
  • Fold 1/3 of whipped cream into the chocolate mix then add the remainder. Fold in.
  • Pour mousse into the mould on top of the chilled banana topped dacquoise.
  • Place into the fridge until set, then de-mould and cut into portions.

Pannacotta Ice-cream:

  • Heat the cream, add coffee and pannacotta base. Mix well until dissolved.
  • Strain onto sour cream and mix well.
  • Churn until frozen in ice cream machine.
  • Transfer to a container and keep frozen until required.

Pistachio Brittle:

  • Mix sugar and pectin together.
  • Melt butter then add the sugar and glucose.
  • Add warm nuts and flaky salt. Spread onto a silpat mat.
  • Bake for 8 mins at 180c.
  • Allow to cool completely before crushing into small pieces for service.

Banana Caramel Sauce:

  • Heat cream with the agar agar.
  • Place sugar into a pot and cook to a caramel colour. Add warmed cream in stages to the caramel.
  • Add the banana.
  • Pour onto a tray and allow to set.
  • Once cold, place into a jug and use a stick blender to blitz until smooth.

Mango Gel:

  • Mix all ingredients, except the 60mls of fresh lime together and bring to the boil.
  • Pour onto a tray and allow to set.
  • Once cold, place into a jug and use a stick blender to blitz until smooth.

Mango Salad:

  • Cut mango into even squares.
  • Mix lime powder into syrup and pour over mango.
  • Leave to macerate before serving.

Chocolate Garnishes:

  • Melt chocolates over a water bath.
  • To one batch, add the cocoa butter and green colouring powder.
  • Use the white chocolate to make leaves.
  • Use green chocolate to make spirals or shards of chocolate.

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.

 

Dish Assembly

The dish can be assembled according to your preference. Suggestion:

  • Cut the mousse into 40mm wide fingers.
  • Spread a small amount of the mango gel onto the base of your plates.
  • Arrange the cut mousse on top.
  • Put down a teaspoon of pistachio praline and top with a ball of the ice cream.
  • Place the banana caramel into a piping bag and pipe random sized dots onto the plate.
  • Place a spoonful of the mango salad onto the plate.
  • Finish with the chocolate garnishes.