The perfect dessert to impress guests
We love this recipe- not only is it delicious but it's perfectly paired with our refreshing Elderflower Pressé!
From Relish South West Second Helping, with foreword by Nathan Outlaw. relishpublications.co.uk
CARAMEL MOUSSE WITH SALTED CARAMEL GANACHE & FEUILLETINE
Serves 8
Ingredients
Peanut Mousse
150g crunch peanut butter
105ml full-fat milk
5 leaves gelatine (softened in cold water)
225g egg whites
150g caster sugar
500ml double cream (lightly whipped)
Salted Caramel Ganache
295g caster sugar
52g butter
50g cocoa butter
575ml double cream
26g glucose
3 gelatine leaves (softened in cold water)
425g 39% milk chocolate
15g Cornish sea salt
Gianduja
175g 55% milk chocolate
80g praline paste
Feuilletine Base
180g 35% dark chocolate
110g gianduja
210g praline paste
35g salted butter
105g hazelnuts (finely chopped)
135g walnuts (chopped)
175g feuilletine wafers
Garnish
Tempered chocolate pieces
White chocolate (finely grated)
8 silicone mini loaf moulds
Parchement paper
Method
For the peanut mouse (prepare ahead)
1. Warm the peanut butter and milk together, add the softened gelatine, then set aside to cool.
2. Whisk the egg whites to soft peak stage, add the caster sugar and whisk for a further 2 minutes. Fold the mixture into the lightly whipped cream, then fold in the peanut mix.
Pour into silicone moulds, freeze for 6 hours.
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For The Salted Caramel Ganache
1. Dry caramelise the sugar. When a golden colour is achieved, add the butter and cocoa butter.
2. Warm the cream and glucose together in a separate pan, then add the caramel mix. Squeeze the gelatine to remove any excess water and add to the pan. Slowly add the chocolate over a very low heat. Season with salt. Blend to emulsify and leave in a cool place to set.
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For The Gianduja
1. Melt the chocolate and paste together over a bain marie until smooth. Leave to set.
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For The Feuilletine Base
1. Heat the chocolate and gianduja to 45ºC, add praline and cool to 38ºC.
2. Add the butter and mix to emulsify. Once mixed, combine with the hazelnuts and walnuts before adding the wafers and mixing until fully incorporated.
3. Pour the mixture onto parchment paper and place another sheet on top. Roll to a thickness of 3mm, then allow to set in a cool place.
4. When set, cut into rectangles 5mm bigger all round than the peanut mousse moulds.
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To Serve
1. Place the feuilletine base on a large plate and add the peanut mousse on top.
2. Pipe the caramel ganache on top of the mousse.
3. Garnish with tempered chocolate and dust with finely grated white chocolate.
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Chef’s Tip
This can be made in advance. It can also be frozen and served as a parfait.
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- 9th September 2016