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8/3/2019 Dessert - Upside Down Dancer
1/3
L'envers de la danseuse
Chocolate mousse
Dark chocolate 400g
Egg yolks 5
Whipped cream 400g
Espresso 1 cupWhite chocolate 400g
Water 100g
Egg yolks 5
Gelatine leaves 3
Whipped cream 400g
Method
1. Cut the dark chocolate into small chunks and place in a heat proof bowl over lightlysimmering water to melt.
2. Remove from the heat and beat in the egg yolks until smooth.3. Add the espresso and stir until smooth.4. Lightly whip the cream to soft peak and fold into the chocolate mix until fully combined but
not over mixed.
5. Half fill 8cm demi-sphere moulds with the chocolate mousse. Reserve a tablespoon ofchocolate mousse for each sphere an a warm but not hot place.
6. With the back of a spoon, spread the mousse over the entire interior of the mould.7. Place in the fridge to set.8. Meanwhile, soak the leaves of gelatine in cold water until soft.9. Melt the white chocolate in a heat proof bowl over gently simmering water.10.Remove from the heat and beat in the egg yolks.11.Melt the well-drained, softened gelatine in the water by warming it gently over the heat, then
beat into the white chocolate mix until smooth.
12.Whip the second batch of cream to a soft peak and fold into the white chocolate mix.13.Remove the prepared dark chocolate cups from the fridge and fill nearly to the top with the
white chocolate mousse.14.Chill for about 15 minutes until the white chocolate mousse is firm then remove from the
fridge and using the reserved dark chocolate mousse skim the tops of cups so that the dark
chocolate is encased.
15.Return to the fridge to firm up.
8/3/2019 Dessert - Upside Down Dancer
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Cocoa tuile legs
Plain flour 539g
Cocoa powder 142g
Unsalted butter 907g
Icing sugar 907g
Salt 14g
Vanilla extract 14g
Egg whites 1.24k
Method
1. Preheat the oven to 180C and line baking sheets with parchment paper.2. In a bowl, sieve the flour and cocoa powder together to combine.3. Beat the cutter and sugar together until smooth.4. Mix in the vanilla and salt.5. Alternately add the egg whites and flour mixture a little at a time until smooth.6. Chill for at least two hours.7. Cut out a stencil for the dancers legs8. Place the stencil on the prepared baking sheet and spread the cocoa tuile batter thinly over it.9. Repeat until you have enough sets of legs.10.Bake the tuiles until set, approximately 10 minutes.11.Cool and store ready for use.
Brandy Snaps
Butter 125g 250g 1k
Sugar 125g 250g 1k
Golden syrup 125g 250g 1k
Lemon juice 1 tsp 1tbsp 4tbsp
Flour 125g 250g 1k
Ground ginger tsp 1tsp 1tbsp
Butter
Method
1. Melt the butter in a bowl, remove from the heat then add the sugar, golden syrup and lemonjuice
2. Melt the butter in a bowl, remove from the heat then add the sugar, golden syrup and lemonjuice
3. Sift together the flour and ground ginger4.
Slowly and thoroughly mix into the melted ingredients5. Allow to rest for 15 minutes
6. Take equal sized portions with a dessertspoon and place on a well buttered baking trayapproximately 6-7 cm apart from each other
7. Press each piece slightly flat then bake in a moderately hot oven185C until golden brown.About 10 minutes.
8. Allow the snaps to rest on the tray for a few seconds then using two round cuttersapproximately 9cm and 3cm trim the biscuits so they are round on the outside and have a hole
in the middle.9. Remove with a palette knife one by one mould over at brioche tin to give the effect of a skirt.10.Remove to a wire rack to cool and set completely.
8/3/2019 Dessert - Upside Down Dancer
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Crme Anglaise
Egg Yolks 3 12
Caster sugar 30 g 125 g
Vanilla essence or pod 1
Milk 250 mls 1 Lt
Camp coffee essence To taste
Method
1. Beat the egg yolks and sugar in a bowl until the sugar has dissolved but the mix is still thin.2. Add the vanilla3. Place the milk in a heavy bottomed pan and bring to the boil.4. Pour half the milk on to the egg mix and whisk until smooth.5. Pour the mix back into the pan and return to the heat.6. Stir with a wooden spoon until the mix starts to thicken and a finger pull across the back of
the spoon will hold a line.
7. DO NOT ALLOW TO BOIL, it will scramble.8. As soon as the mix has thickened pour through a sieve into a bowl and allow to cool quickly.9. Take half the crme anglaise and flavour with the coffee essence.
Assembly
1. Demould the chocolate mousses and place flat side down then dust lightly with cocoa powderand icing sugar.
2. Place in the centre of a chilled service plate.3. Gently place the brandy snap skirt into the top of the chocolate mousse so the skirt flares
upwards.4. Using a knife make a suitable incision in the top of the chocolate mousse to insert the tuile
legs.
5.
Arrange the vanilla and coffee crme anglaise on the service plate and use a cocktail stick tomake a looping pattern.