Hey guys, this is a Home Made dessert. Its not as flawless as one I'd do in the restaurant but rustic is what I was going for. This is something I'd make if I were eating with a small group. Its a White Chocolate Macadamia nut Mousse with Rainier Cherry Compote. I used the Macadamia Nut Praline paste used in Praline Demo and the flavor came out awesome.
Lets start with the puff pastry ring. I have ring molds that I use for this excercise but I know most of you dont. So I'm going to show you a little trick if done corectly can produce a pretty decent puff pastry ring. Remeber this isn't a Vol Au Vant, though looks similar. I can get more Height out of this.
Get some Alluminum foil and fold a sheet ovver about 5 times to get a 4-5 inch wide strip. Fold the Strip around an object you can use to support it like a soda can or straight sided bottle.
Next crease the ends overlapping very well. A good way to ensure this is to taper one end and push that on the inside. Fold the large end over top and fold the corners in over the inner layer. Make sure its a tight as your going to get it.
Next coat the can with grease or butter and roll in sugar.
Carefully wrap a pre cut peice of puff pastry dough around that is about 1 cm longer than the circumferance of your mold.
Crease the ends well, use water or eggwash if needed.
Next wrap a slightly longer sheet of foil around the dough, but not tight just barely touching and seal the foil as the first. To be very prepared wrap a thick sturdy strip around the entire thing and staple or tie it shut so the mold doesnt break open. Its better for the inside to break than the outside because you can always clean out the inside if necessary.
Bake your shell at 325 degrees for about 30-40 minutes in a conventional oven.
Let cool completely and unmold. SHould look similar to this:
For the comport seed half the cherries and process in a food processor with about 4 tablespoons of sugar. The cherries came in a 1lb container you can find in your supermarket similar to that of strawberries. Check these beauties out
Cook the puree down with a tsp of lemon zest, 1/4 tsp ground ginger or any ginger for that matter and a 1/4 oz lemon juice, until its thick and bubbles become heavy and slow
Theres a slanted picture to see what it will look like
Cut the remaining 8 oz of cherries in have + remove the seed and stem and add them to the reduction. Cut the heat and allow to steep/cool at room temp for about 15 minutes. PLace in a container and chill.
Next prepare the mousse: You'll need 6 oz heavy cream whipped to medium peaks.
Prepare a sabayon with 4 egg yolks, 3-1/2 oz sugar and 1 fl oz rum.
Whip the sabayon over simmering water bath until hot to the touch and thick enough the yolks will pull like a thin paste with your whisk.
Microwave 1 oz praline paste just until warm and incorporate into the sabayon with a spatula.
Melt 4 oz white chocolate over a double boiler
Fold chocolate into the sabayon. Then fold cream in sabayon in 3 increments.
Place in a sealed container and let set overnight, or 6 hours in refrigerator.
Lastely place a pastry shell in the center of your plate. Fill mold with mousse using a spoon or piping bag. Spoon out the cherry compote around the edge of the pastry shell. Top with a garnish, in which I made a red sugar web on top.
Unfortunately the mousse is a little soft because I filled it a little before it was set up just because I was so anxious to get it on here and dont know if im willing to stay up too much later to do so. The flavor came out excellent and am proud to say I reccommend anyone trying these recipes, which I made myself so theres no need to feel bad about copyright.