(This article appeared in the Summer 2020 issue of Pastry Arts Magazine)
This classic dessert combination brings together flavor and freshness. A lemon-white chocolate mousse paired with an exotic mango passion fruit cream is light and sweet, while the brown butter sablé brings texture and crunchiness to this beautiful plate.
Yield: 12 servings
Raspberry Fluid Gel and Passion Fruit Purée
- 250 g raspberry purée
- 250 g passion fruit purée
- 250 ml simple syrup
- 3 g agar agar
- Boil all the ingredients together and set aside for at least 4 hours.
- Blend mixture with a Vitamix, or professional blender, and strain. If necessary, use hot water to achieve the right texture.
Ivoire Vanilla Cream
- 1 gelatin sheet
- 200 ml heavy cream
- 60 g Ivoire chocolate
- 1/2 vanilla bean
- Bloom the gelatin in cold water.
- In a saucepan, heat the cream until bubbles begin to appear around the edge of the pan. Pour the cream over the chocolate in a bowl. Squeeze the gelatin to remove excess water and add it to the chocolate mixture, whisking to dissolve the gelatin. Cover and reserve in the refrigerator for 24 hours.
- Whip with whisk attachment, then transfer to a piping bag.
Exotic Cream (insert for center of mousse)
- 110 ml passion fruit purée
- 110 ml mango purée
- 1 medium banana, peeled and mashed
- 45 g egg yolks
- 98 g granulated sugar
- 4 g agar agar
In a saucepan, combine the purees and banana and bring to a boil. In another bowl, whisk together the yolk, sugar and agar, then add this to the puree mixture and cook to 182˚F. Pour into an insert mold and freeze.
White Chocolate Mousse with Lemon
- 4 whole eggs
- 68 g granulated sugar
- 360 g white chocolate, melted
- 6 g gelatin sheets, bloomed in ice water
- 400 g whipped cream
- Finely grated zest of 1 lime
- Finely grated zest of 1 lemon
- In a bowl set over a pan of simmering water, whisk together the eggs and sugar and cook to 182˚F. Strain the egg mixture into the melted white chocolate and whisk to combine. Squeeze the gelatin to remove excess water and add it to egg mixture, whisking to dissolve. Cool, then fold in the whipped cream and citrus zest.
- Pipe mousse into individual oval molds, then insert the frozen Exotic Cream into the center. Freeze.
Brown Butter Sable
- 274 g egg yolks
- 548 g granulated sugar
- 548 g brown butter
- 785 g cake flour
- 43 g baking powder
- 4 g salt
- Whip the egg yolks and sugar together. Add the brown butter. Add all dried ingredients. Set it aside in the refrigerator for 2 hours.
- Roll out and cut in oval shapes to fit molds for mousse. Bake at 350˚F for about 11 minutes, until golden brown. (This is the base of the dessert.)
- 100 ml water
- 300 g granulated sugar
- 300 g glucose
- 320 g white chocolate
- 30 g gelatin, bloomed in ice water
- 200 g sweetened condensed milk
- 3.5 g powdered yellow food color
- In saucepan, combine water, sugar and glucose and bring to a boil. Pour hot mixture over chocolate. Let stand for 30 seconds, then whisk until smooth. Squeeze the gelatin to remove the excess water and add to chocolate mixture, whisking until dissolved. Add the condensed milk and food coloring and mix until smooth. Strain and cool down. Use the glaze at 80˚F.
- 100 g white chocolate, melted
- 70 g cocoa butter, melted
- 0.5 g yellow color powder
- Melt all ingredients together and use it at 85˚F degrees.
- 150 g diced mango
- 250 ml simple syrup
- In a saucepan, cook the mango and syrup together for 6 minutes, then set it aside until ready to plate.
- Fresh raspberries, cut in half
- White chocolate sticks
- Unmold the mousse desserts onto the sable base and glaze with Yellow Glaze. Glaze the bottom of the dessert with Yellow Coating.
- Place dessert on plate and pipe 3 dollops of Ivoire Vanilla Cream on top. Pipe 3 more dollops around plate. Splatter some Raspberry Fluid Gel and Passion Fruit Purée on plate. Garnish with fresh raspberry halves, white chocolate sticks, Marinated Mango and gold leaf.