Chocolate Pavé (gf) Recipe
caramelized white chocolate mousse, orange tuile, pomegranate gel, sponge candy crumble
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Ingredients
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Chocolate Pavé Ingredients
Method
Directions
- 1
Prepare the Caramelized White Chocolate Mousse
Melt the white chocolate in a double boiler until smooth. Allow to cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, whisk together egg yolks and granulated sugar until pale. Fold the melted white chocolate into the egg mixture, then gently fold in the whipped cream. Pour into molds and freeze until set.
- 2
Make the Pomegranate Gel
Soak the gelatin sheets in cold water until soft. Heat pomegranate juice in a saucepan until just boiling, then remove from heat. Squeeze excess water from the gelatin and stir into the warm juice until dissolved. Pour into a shallow dish and refrigerate until set.
- 3
Prepare the Orange Tuile
Preheat the oven to 180°C (350°F). In a bowl, melt butter and mix with flour, powdered sugar, egg whites, and orange zest until smooth. Spread thinly onto a baking sheet lined with parchment paper and bake for 5-7 minutes until golden. Allow to cool before breaking into desired shapes.
- 4
Make the Sponge Candy Crumble
In a saucepan, combine sugar and corn syrup over medium heat. Cook until the mixture reaches 150°C (300°F) and turns amber. Remove from heat and quickly stir in baking soda. Pour onto a greased baking sheet and let cool completely. Once hardened, crush into small pieces.
- 5
Assemble the Dish
Once the mousse has set, unmold and place on a serving plate. Add pieces of pomegranate gel, orange tuile, and sponge candy crumble around the mousse. Serve chilled and enjoy!
