Dessert - Upside Down Dancer
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Wendy JacksonDessert - Upside Down Dancer
Uploaded by
Wendy JacksonL'envers de la danseuse Chocolate mousse Dark chocolate Egg yolks Whipped cream Espresso White chocolate Water Egg
yolks Gelatine leaves Whipped cream 400g 5 400g 1 cup 400g 100g 5 3 400g
Method 1. Cut the dark chocolate into small chunks and place in a heat proof bowl over lightly simmering 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 of chocolate 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.
Cocoa tuile legs Plain flour Cocoa powder Unsalted butter Icing sugar Salt Vanilla extract Egg whites
539g 142g 907g 907g 14g 14g 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 legs 8. 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 Sugar Golden syrup Lemon juice Flour Ground ginger Butter
125g 125g 125g 1 tsp 125g tsp
250g 250g 250g 1tbsp 250g 1tsp
1k 1k 1k 4tbsp 1k 1tbsp
Method 1. Melt the butter in a bowl, remove from the heat then add the sugar, golden syrup and lemon juice 2. Melt the butter in a bowl, remove from the heat then add the sugar, golden syrup and lemon juice 3. Sift together the flour and ground ginger 4. Slowly and thoroughly mix into the melted ingredients 5. Allow to rest for 15 minutes 6. Take equal sized portions with a dessertspoon and place on a well buttered baking tray approximately 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 cutters approximately 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.
Crme Anglaise Egg Yolks Caster sugar Vanilla essence or pod Milk Camp coffee essence
Method Beat the egg yolks and sugar in a bowl until the sugar has dissolved but the mix is still thin. Add the vanilla Place the milk in a heavy bottomed pan and bring to the boil. Pour half the milk on to the egg mix and whisk until smooth. Pour the mix back into the pan and return to the heat. 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 powder and 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 to make a looping pattern. 1. 2. 3. 4. 5. 6.
3 30 g 250 mls To taste
12 125 g 1 1 Lt
