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1
Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds.
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2
Spread mousse around sides of dome to the top, freeze.
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3
Repeat process with mousseline, freeze.
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4
Place 3/4-inch disc dacquoise on mousseline.
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5
Fill with 3/4-ounce compote.
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6
Top with 1 3/4-inch disc dacquoise, freeze.
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7
Unmold and glaze.
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8
Garnish with tuile and caramel stick.
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9
Lime dacquoise: Combine sugar, flour and zest, set aside.
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10
Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks.
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11
Fold in sugar mixture, spread in a half sheet pan lined with parchment.
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12
Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes.
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13
Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs.
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14
Summer berry compote: Combine sugar, flour and zest, set aside.
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15
Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks.
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16
Fold in sugar mixture, spread in a half sheet pan lined with parchment.
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17
Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes.
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18
Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs.
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19
Chocolate mousse: Combine sugar, yolks and heavy cream.
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20
Whisk over bain marie constantly until thickened.
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21
Scald cream and add the heavy cream.
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22
Temper with the egg mixture.
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23
Fold in the whipped cream and use immediately.
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24
Vanilla mousseline: Bring milk and vanilla beans to boil.
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25
Ribbon yolks, sugar and flanc powder.
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26
Temper yolks with milk and cook for 3 minutes.
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27
Remove from heat, add softened gelatine.
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28
Add butter, cool to room temperature.
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29
Fold in whipped cream and use immediately.
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30
Chocolate tuille: Cream butter and sugar.
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31
Gradually add egg whites.
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32
Add flour and cocoa powder.
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33
Mix until smooth.
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34
Spread batter into 10 by 3-inch rectangle.
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35
Bake in a preheated 375-degree oven for 7 minutes.
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36
Immediately cut into 4 triangles with a 1/2-inch base.
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37
Wrap warm tuile around dome to form garnish.
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38
Cool completely and store in airtight container.
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39
Caramel sticks: Combine and cook until golden brown.
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40
Spoon caramel onto silpat, forming 6 inch long sticks.
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41
Cool and store in airtight container.
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42
Chocolate glaze: Bring sugar, water and apricot glaze to a boil.
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43
Add cocoa powder, pate a glacer and cocoa paste.
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44
Stir until melted and cook for 4 minutes.
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45
Add softened gelatin.
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46
Strain and store covered.
