White Chocolate Passion Fruit Mousse and Crisp Fettucine Napoleon with Mango Ginger Sauce

White Chocolate Passion Fruit Mousse and Crisp Fettucine Napoleon with Mango Ginger Sauce

Yield: 8 servings
Difficulty: ** (Intermediate)
Preparation: 1 hour plus baking and chilling times.




At Rockenwagner's, guests can sample German/Pacific Rim fusion cuisine. They can sip select vinegars as apertifs. And they can talk about this startling experience around the Stammitisch table: an enormous glass table that comfortably seats 16, where strangers are encouraged to meet, talk--and perhaps share some of chef/owner Hans Rockenwagner's startling desserts. Here, phyllo fettucine sandwiches white chocolate and passion fruit mousse, and a mango-ginger sauce adds sweet spice--a European gallery of both texture and taste.


Mango ginger sauce:
1 cup fresh orange juice
1 tablespoon minced fresh ginger
1 mango, peeled, pitted and coarsely chopped
1/2 mango, peeled, pitted and cut into l/4-inch cubes

Phyllo napoleons:
1/2 pound phyllo pastry dough

White chocolate passion fruit mousse:
8 passion fruits
1/4 cup water
1 envelope unflavored powdered gelatin
12 ounces Swiss white chocolate, coarsely chopped
1 cup milk
1 tablespoon vanilla extract
1 1/2 Cups heavy cream

Optional garnish:
Confectioners' sugar, for dusting
Macadamia nuts, chopped and toasted

Make the mango-ginger sauce:
In a small saucepan over high heat, bring the orange juice and ginger to a boil. Lower the heat and simmer the mixture for 2 minutes; add the coarsely chopped mango. Remove from the heat and allow to cool, about one-half hour.


In a food processor fitted with a metal blade, puree the mixture until smooth. Strain the mixture through a fine sieve into a bowl. Add the cubed mango. Set aside.
Make the phyllo napoleons:
Position a rack in the center of the oven and preheat to 400 degrees(F). If the phyllo dough is not already in a roll, roll it up. Cut across the roll in eight l/2-inch intervals to form 8 spirals of phyllo. Toss each portion of pastry strips with your fingers to loosen them and separate them with your fingers to form 'phyllo fettucine'.


On a baking sheet, gently mound the fettucine into sixteen 3-inch diameter circles. Bake in the oven for 7 to 9 minutes, or until crisp and lightly browned. Cool on a rack and set aside.
Make the mousse:
Using a serrated knife, cut the passion fruits in half. Scrape the seeded orange pulp of the fruits into the bowl of a food processor fitted with the metal chopping blade. Process the pulp for 15 to 25 seconds. Pass the passion fruit puree through a fine sieve into a small bowl. Set aside.


Put the water in a small, heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a small skillet with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.


Put the chocolate into a large bowl. In a small saucepan over medium heat, bring the milk to a gentle boil. Pour the hot milk over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and vanilla; whisk until smooth. Place the bowl over a larger bowl of iced water and stir for 5 to 10 minutes, or until the mixture is cool.


In a chilled, medium bowl, using a hand-held mixer, beat the cream at medium speed just until it begins to form soft mounds. (Do not overbeat or the mousse will be grainy.) Fold one- third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream. The mousse will still be fluid at this stage. Refrigerate the mousse for 1 hour, or until it is firm enough to pipe.
Assembly:
Fill a pastry bag pitted with a medium plain tip (such as Ateco #5) with the white chocolate passion fruit mousse. Ladle some of the mango-ginger sauce onto a 10-inch dessert plate. Place one mound of the phyllo fettucine on top of the sauce. Pipe a mound of mousse onto the phyllo and top with another phyllo round. Garnish with the confectioners' sugar and crushed macadamia nuts.



Sayonara!!! Good Night, sleep tight, don't let the bed bugs bite.

White Chocolate Crumble
Yield: 16 servings
Difficulty: * (Easy)
Preparation: varies


Caramel cream:
64 liq oz/1.892 1 heavy cream
8 oz/227 g granulated sugar
4 liq oz/ 118 ml water
Chocolate decadence:
1 lb 5 oz/595 g bittersweet chocolate
10 oz/284 g unsalted butter
2 liq oz/59 ml coffee liqueur
15 (9.75 oz/276 g)large egg yolks
2 (3.5 oz/100 g) large eggs
16 oz/454 g granulated sugar, divided
15 (15.75 oz/446 g)large egg whites
Caramel cream:
Reduce cream by 1/3.
Combine sugar and water and bring to deep caramel (370 degrees(F)). Add reduced cream and return to boil until smooth. Place caramel cream in a container and cover. Refrigerate overnight.
Chocolate decadence:
Preheat oven to 300 degrees(F).
Butter and lightly flour one half sheet pan.
Melt chocolate, butter and liqueur together over bain-marie. Cool to room temperature.
Whip egg yolks, eggs, and half the sugar until very thick, about 10 minutes.
Whip egg whites and remaining sugar to medium peaks.
Fold chocolate mixture into yolk mixture, then fold in whites. Scrape mixture into pan and bake until set, about 30 minutes.
Assembly:
Crumble 4 oz/113 g cake onto each plate.
Whip caramel cream to medium peaks and place dollop on each plate of cake.
Garnish with white chocolate pieces and sauce of choice.

White Chocolate Black Pepper Mousse Napoleon

Difficulty: ** (Intermediate)
Preparation: 2 1/2 hours plus baking and chilling times.


Tropica -- the very name of this New York City restaurant conjures an image of laid-back splendor. The interior design, in the style of a Key West Manor House, is seductive, dreamy. But there's no denying the excitement -- the restaurant is located in New York City's racing heart, at Grand Central Station, and executive chef Fred Sabo's cuisine is surprising at every turn, with both Asian and American Southwest influences and with rare seafoods as the centerpiece. Likewise this dessert, created by Remy Deyglun: the light, fresh unexpected flavors of ginger and sesame are combined with sweet, sublime white chocolate mousse, enlivened with the spark of black pepper and the smooth sweetness of apricot purée. Relax and enjoy the excitement.
Apricot compote:
8 ounces dried apricots
1 3/4 cups water
1/2 cup granulated sugar
1/4 cup orange liqueur, such as Cointreau or Grand Marnier
Ginger-sesame tuiles:
1/2 cup all-purpose flour
5 tablespoons sesame seeds
1 teaspoon ground ginger
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons
3/4 cup granulated sugar
1 cup honey
White chocolate black pepper mousse:
7 ounces white chocolate, coarsely chopped
1 1/4 cups heavy cream
5 tablespoons water, divided
1 1/2 teaspoons unflavored powdered gelatin
4 large egg yolks
2 tablespoons orange liqueur
1 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
Make the apricot compote:
In a medium saucepan, combine the apricots, water, sugar and orange liqueur. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves . Bring the mixture to a boil; reduce the heat to medium-low and simmer the mixture for 5 minutes. Remove the pan from the heat and allow it to cool for 15 minutes. Remove 12 whole apricots from the compote and set them aside for garnish. Pour the remaining compote into the bowl of a food processor fitted with the metal blade. Process the mixture for 30 to 45 seconds, until smooth. Transfer the purée to a small bowl, cover and refrigerate until ready to use.
Make the ginger-sesame tuiles:
In a small bowl place the flour, sesame seeds and ginger. Using a whisk, gently stir the dry mixture until combined.
In a medium saucepan combine the butter, sugar and honey. Cook the mixture over medium heat, stirring occasionally, until the butter is melted, about 5 minutes. Transfer the mixture to a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. At low speed, gradually add the dry flour mixture to the butter-honey mixture. Scrape down the side of the bowl with a rubber spatula. Continue to mix the batter at low speed until just warm, about 5 minutes. Cover the bowl and allow the batter to sit at room temperature for 2 hours.
Position a rack in the center of the oven and preheat to 375 degrees(F). Spray a baking sheet with nonstick cooking spray. Drop two 1 teaspoon-size balls of the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at a time, to get an idea of how they will spread in your oven). Bake the tuiles for 4 to 6 minutes, until golden brown. Allow the tuiles to cool for 3 to 5 minutes on the baking sheet, then carefully transfer them with a spatula to a wire rack to cool completely. Continue this baking process, respraying the baking sheet as necessary, until all the batter is used.
Make the white chocolate black pepper mousse:
Melt the white chocolate according to the directions in the Chocolate Melting Tips. Set aside to cool.
In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator until ready to use.
Place 3 tablespoons of the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften.
Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently until it dissolves completely and the mixture is clear, about 3 to 4 minutes. Remove the pan from the heat and set aside.
In a 4 1/2-quart bowl of a heavy-duty electric mixer, place the egg yolks, orange liqueur, the remaining 2 tablespoons of water, the black pepper and the sugar. Place the bowl over a pot of hot water. The bottom of the bowl must touch the water. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the yolk mixture is light and fluffy and has reached 140 F. on an instant-read thermometer. Place the bowl on the mixer stand and, with the wire whip attachment in place, beat the mixture at medium-high speed until it is thick and cool, about 5 minutes.
At low speed, beat in the dissolved gelatin mixture just until combined. Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream. Cover the mousse with plastic wrap and refrigerate for 15 minutes, or until firm enough to pipe.
Assemble the dessert:
Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the mousse. Place a ginger-sesame tuile on a dessert plate. Pipe some of the mousse onto the tuile. Top with a second tuile. Repeat the layering process, until you have used 4 tuiles. Sprinkle the top tuile with confectioners' sugar. Place 3 of the reserved apricots around the dessert and drizzle with apricot purée as desired. Repeat with the remaining tuiles and mousse to make 4 servings.

White Chocolate Raspberry Veloutes

Yield: 8 servings
Difficulty: ** (Intermediate)
Preparation: 2 hours plus baking, cooling, and chilling times.


Sponge cake:
8 tablespoons (1 stick) unsalted butter, softened
1 1/4 cups granulated sugar, divided
3 eggs, separated (at room temperature)
2 teaspoons vanilla extract
Grated rind of 1 lemon
1 1/ 4 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1/3 cup milk
White chocolate veloute:
14 ounces white chocolate
2 cups heavy cream
4 eggs
Pinch salt
1/4 cup granulated sugar
1 envelope unflavored powdered gelatin
1/4 cup cold water
Assembly:
1/4 cup Framboise liqueur
1/2 pint fresh raspberries
1/4 cup seedless raspberry jam
White chocolate curls:
8-ounce chunk white chocolate, about 3/4-inch thick
Raspberry sauce:
3 cups unsweetened frozen raspberries
1/2 cup granulated sugar
Make the sponge cake:
Position a rack in the center of the oven and preheat to 350 degrees(F). Line a 12-by-18 inch jelly roll pan with aluminum foil, leaving a 2-inch verhang on the short ends of the pan. Butter the aluminum foil and the sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.
In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter at medium-high speed 1 minute, until smooth. While continuing to beat, add 1 cup of the sugar in a steady stream. Beat 2 to 3 minutes, until the mixture is light and creamy. Beat in the egg yolks one at a time, stopping to scrape down the side of the bowl if necessary. Beat in the vanilla and lemon rind, and continue to beat for 2 minutes.
Sift the flour and baking powder together onto a piece of waxed paper. Set aside.
In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites with the salt at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 1/4 cup of sugar and continue to beat the whites until they form stiff, shiny peaks.
Beating at low speed, alternately add the flour mixture and milk to the yolk mixture. Continue to beat at low speed for 1 minute.
Using a balloon whisk or large rubber spatula, fold the beaten whites into the egg yolk mixture one-third at a time. Scrape the batter into the prepared pan and spread it into a thin, even layer with an offset metal cake spatula.
Bake the sponge cake for 20 to 25 minutes, until the center springs back when gently pressed with a finger. Transfer the pan to a wire rack and cool for 10 minutes. Using the foil edges as handles, lift the cake from the pan and set it on a wire rack to cool completely.
Make the ring molds:
Cut eight 9 1/2-by-2 1/2-inch strips out of stiff paper (unused manila folders work well). Bring the short ends of each strip together, overlapping by 1/2 inch, and tape the outside seams with masking tape. The ring molds should be approximately 2 3/4 inches in diameter.
Line the molds:
Using a 2 3/4-inch round cookie cutter or one of the prepared ring molds, cut out 8 rounds of the sponge cake. Reserve the remaining sponge cake for garnish. Line a baking sheet with aluminum foil and place the cake rounds on it. Moisten each cake round with some of the Framboise liqueur. Place one ring mold over each cake round, so that the mold touches the bottom of the baking sheet.
Make the white chocolate veloute:
Melt the white chocolate according to the directions in the Chocolate Melting Tips. Set aside to cool.
In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator.
In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the eggs and the salt at medium-high speed until frothy. Add the sugar in a steady stream and beat just until blended. Remove the bowl from the mixer stand and place over a pot of hot water. (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly for 3 to 5 minutes, or until the granules of sugar have dissolved and the egg mixture has reached 140 degrees F on an instant-read thermometer. Return the bowl to the mixer stand and beat at medium-high speed until the mixture is thick and pale yellow, about 8 minutes.
Place the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Whisk the dissolved gelatin mixture into the beaten egg mixture. Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream.
Assemble the veloutes:
Fill a pastry bag fitted with a plain 1/2-inch round tip with some of the veloute mixture. Pipe a circle of filling into the bottom of each mold, on top of the cake round. Pipe more veloute to fill in the center of the circle so that the entire cake round is covered with a level layer of filling, approximately one-third up the side of the mold.
In each mold, place 6 to 7 raspberries in a circle on top of the filling, leaving a 1/4-inch border of filling around the edge. Place 1 teaspoon of raspberry jam in the center of each raspberry circle.
Pipe more veloute filling into each mold, to fill completely. Using a small metal cake spatula, scrape the top of each mold to make the filling level with the top of the mold. Cover the molds with plastic wrap and refrigerate at least 2 hours or overnight, until set.
Make the warm chocolate curls:
Warm the 8-ounce chunk of white chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM (50 percent) power for 10 second intervals, until the chocolate starts to soften slightly. The chocolate should soften slightly, not melt.
Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunk in a downward motion, forming loose shavings. As you form the curls, let them fall onto the waxed paper. Continue making curls until you have enough to garnish just the tops of the veloutes.
Make the crumb garnish:
Preheat the oven to 425 degrees(F). Line a baking sheet with aluminum foil. Break the reserved sponge cake into small pieces and spread in an even layer on the baking sheet. Bake 5 to 7 minutes, until the cake is dry and lightly toasted. Allow the cake pieces to cool. Place the cake "toast" in a food processor fitted with the metal chopping blade and process 30 to 45 seconds, or until fine crumbs are formed. Transfer the crumbs to a medium bowl.
Make the raspberry sauce:
In a medium non-corrosive saucepan, combine the raspberries and sugar. Cook over medium-low heat, stirring constantly with a wooden spoon, until the sugar dissolves completely and the berries soften. Remove the pan from the heat. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Cover the bowl with plastic wrap and refrigerate the sauce.
Unmold and garnish the veloutes:
Remove the molds from the refrigerator and gently peel the tape off the seams. Carefully remove the molds from the veloutes . Gently pat the cake crumbs around the sides of each veloute, covering them evenly from the top edge to the bottom. Top the veloutes with the white chocolate curls.

White Chocolate Mocha Napoleons

Yield: 6 servings
Difficulty: ** (Intermediate)
Preparation: 2 hours plus baking and chilling times.


White chocolate mascarpone cream:
6 ounces white chocolate, coarsely chopped
1 1/2 Cups heavy cream, divided
1/4 cup mascarpone cheese
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Mocha mascarpone cream:
6 ounces Swiss dark chocolate, finely chopped
1 1/2 cups heavy cream, divided
1 teaspoon instant espresso powder
1/4 cup mascarpone cheese
2 tablespoons coffee liqueur
1/4 teaspoon ground cinnamon
Assembly:
One half l7 1/4-ounce box (one sheet) frozen puff pastry, such as Pepperidge Farm
Nonstick cooking spray
Dark mocha sauce:
4 ounces semisweet chocolate, coarsely chopped
1/4 cup strongly brewed coffee
1/2 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons coffee liqueur
Crème anglaise:
1/2 cup milk
1/2 cup heavy cream
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/2 cup granulated sugar
Garnish:
Confectioners' sugar, for dusting
Cocoa, for dusting
Chocolate-covered espresso beans
Make the white chocolate mascarpone cream:
Place the white chocolate in a medium bowl. In a small saucepan, bring 3/4 cup of the cream to a gentle boil. Remove from heat. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the mascarpone cheese, vanilla and almond extract. Cover the mixture with plastic wrap and refrigerate for at least 4 hours.
Make the mocha mascarpone cream:
Place the chocolate in a medium bowl. In a small saucepan bring 3/4 cup of the cream and the espresso powder to a gentle boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the mascarpone cheese, coffee liqueur and cinnamon. Cover the mixture with plastic wrap and refrigerate for at least 4 hours.
Make the pastry layers:
Position a rack in the lower third of the oven and preheat to 375 degrees(F). Line a baking sheet with parchment or waxed paper.
Thaw the sheet of puff pastry according to the package directions. Lay the sheet on a lightly floured work surface. Using a large chef's knife, trim the sheet so that it is a perfect square. Using a fork, prick the pastry well all over its surface. Using the knife, cut the sheet into four squares . Transfer the squares to the prepared baking sheet. Place the baking sheet in the freezer for 10 minutes.
Remove the prepared pastry squares from the freezer. Spray a wire rack which is the same size as the baking sheet with nonstick cooking spray. Place the rack upside down over the pastry squares. Bake the squares for 20 to 25 minutes, until golden. Transfer the squares to a wire rack and cool completely.
Using a large knife, cut each of the squares in half diagonally to form 8 triangles. Using a small knife, carefully slice each triangle in half crosswise to form two thin layers from each triangle. There will be a total of 16 triangles. You will need 12 triangles for this recipe. The extra are in case of breakage.
Make the dark mocha sauce:
Melt the chocolate with the coffee according to the directions in our Chocolate Melting Tips. In a small saucepan bring the cream to a gentle boil. Gradually whisk the cream into the melted chocolate until smooth. Stir in the vanilla and coffee liqueur. The sauce may be made up to 5 days in advance and refrigerated, covered, until serving. Reheat the sauce over simmering water before serving.
Make the crème anglaise:
In a heavy, medium non-corrosive saucepan, bring the milk, cream and vanilla bean to a gentle boil over medium low heat. Cover the pan, remove it from the heat and let the mixture stand for 15 minutes. Remove the vanilla bean pieces. Using a small, sharp knife, scrape the tiny black seeds from the inside of the vanilla bean into the milk mixture.
In a medium bowl, whisk the egg yolks and sugar until blended. Gradually whisk the warm milk mixture into the yolk mixture until blended. Return this mixture back to the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not let the custard come to a boil.
Remove the pan from the heat and immediately strain the custard into a noncorrosive metal bowl. Place the bowl in a larger bowl of iced water and stir the custard for 10 to 15 minutes, or until cold. (The crème anglaise sauce may be prepared up to two days in advance, cooled, covered with plastic wrap and refrigerated.)
Assemble the napoleons:
Remove the white chocolate and mocha mascarpone creams from the refrigerator. In their separate bowls, whisk each of the creams to soft peaks.
In a large chilled bowl, combine the remaining 3/4 cup heavy cream from the white chocolate mascarpone cream with the remaining 3/4 cup heavy cream from the mocha mascarpone cream. Using a handheld electric mixer, beat the cream at medium-high speed to soft peaks. Do not overbeat. Using a large rubber spatula, gently fold one-half of the whipped cream (about 1 1/2 Cups) into the white chocolate mascarpone cream. Fold the remaining whipped cream into the mocha mascarpone cream.
Fill two pastry bags fitted with medium star tips (such as Ateco #5) with each of the creams. Place a puff pastry triangle on a work surface. Dust the triangle with confectioners' sugar. Pipe a layer of mocha mascarpone cream onto the triangle. Top with another puff triangle. Dust with confectioners' sugar. Pipe a layer of white chocolate mascarpone cream over the second triangle. Garnish the napoleon with a chocolate-covered espresso bean. Repeat this layering process with the remaining puff pastry triangles to form a total of six napoleons.
Spoon some dark mocha sauce on a dessert plate. Fill a squeeze bottle with crème anglaise sauce. Pipe a spiral of creme anglaise over the mocha sauce. Draw a toothpick from the center of the plate to the edge, all around the plate at 1-inch intervals. Place a napoleon in the center of the plate. Dust with cocoa powder, if desired. Serve immediately.

Sayonara!!! Good Night, sleep tight, don't let the bed bugs bite.

From Despi with love

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