White Chocolate – Passion Fruit Mousse with Crisp Fettuccine Napoleon and Mango – Ginger Sauce ►August 1, 2014 • By Great Chefs
White Chocolate – Passion Fruit Mousse with Crisp Fettuccine Napoleon and Mango – Ginger Sauce ►
By Great Chefs August 1, 2014
A lovely and delicate dessert: quenelles of white chocolate-passion fruit mousse are sandwiched between filo “fettuccine” discs and pinned with fresh fruit skewers. A pretty mango-ginger sauce fills the plates.
- Mango-Ginger Sauce
- Fresh Orange Juice - 1 cup
- Ginger - 1 tablespoon, minced, fresh
- Mango - 1, peeled, flesh removed and cubed
- Filo Napoleons
- Filo Dough - 1/2 pound, thawed
- Ghirardelli - 7 ounces, chopped (alt. other fine semi-sweet white chocolate)
- Eggs - 4, separated
- Sugar - 2 tablespoons
- Heavy (Whipping) Cream - 2 cups
- Passion fruit puree - 1/3 cup (available frozen)
- Oranges - 4
- Blackberries - 1/3 cup (alt. blueberries)
- Strawberries - 1/3 cup, hulled
- Raspberries - 1/3 cup
To make the sauce: Bring the orange juice and ginger to a boil in a small saucepan. Simmer for 2 minutes, then add the mango. Remove from heat and allow to cool. Puree in a blender or food processor until smooth. Press through a fine-meshed sieve and put in a small bowl covered with plastic wrap; refrigerate.
To make the napoleons: Preheat the oven to 400 F. Line a baking sheet with parchment paper. Roll up the filo if it is not already rolled and cut across the roll, paper and all, in 1/2-inch intervals. Remove the paper and toss the pastry strips with your fingers to loosen and separate them to form “fettuccine.” Mound the fettuccine in sixteen three-inch circles on the prepared sheet. Bake 6 to 7 minutes, until crisp but not browned. Cool on a rack and set aside.
To make the mousse: In the top of a double boiler over barely simmering water, melt the chocolate. In a large mixing bowl, combine the egg yolks with 1 tablespoon of the sugar and whisk over simmering water until pale and thickened. In another bowl, whisk the egg whites until soft peaks form, add the other tablespoon of sugar, and continue whisking until glossy but not dry. In a third bowl, whisk the cream and passion fruit puree together until soft peaks form. Gently fold the egg yolk mixture into the melted white chocolate. Fold a large spoonful of the chocolate mixture into the egg whites, then fold the egg whites into the chocolate mixture, being careful not to crush too much air out of the mixture. Gently fold in the whipped cream. Transfer to a nonaluminum bowl and cover with plastic wrap; refrigerate for at least 2 hours.
To serve: Cut all the rind and bitter pith from the oranges. With a sharp knife, cut out the segments by slicing along the dividing walls, to make orange segments with no white pith. Using 4-inch wooden skewers, skewer the berries alternately to form a fruit kabob. On each of 8 serving plates, pool mango sauce and fan out orange slices. Place a filo circle in the center of each. Using 2 tablespoons dipped in very hot water, shape quenelles out of the white chocolate mousse and place two over each filo circle, then top with a second filo circle. Spear a fruit kabob through the center of each napoleon.