Makes 4 servings,
The Creme Brulee :
I used a 7 cm diameter half sphere silicon mold.
Do this step 1 or 2 days before.
- 60 ml cream
- 1 egg yolk
- 10 gr sugar
- some drops of vanilla flavor
Beat the egg yolk with the sugar, the pour in the cream previously boiled. (you can see 2 egg yolks, it was obviously too much, one is enough)
When the mixture is homogeneous, pour 1,5 tbsp in the mold. Place the mold in a large container, half fill it with hot water (water bath) and place right away in a preheated oven (120°c/248°c) for about 20 minutes. The mixture doesn't boiled and is done when the center is still trembling. Leave to cool down completely then put in the freezer for the night. When they are frozen, remove them from the mold, keep them in the freezer, we'll need the mold again.
The Compote of Persimmon :
Do this step the day before.
- 250 gr persimmon flesh (about 2 persimmons)
- 20 gr sugar
- 1 tsp lemon juice
- 1 gelatin sheet
For the sugar syrup :
- 150 ml water
- 75 gr sugar
Featuring : The Persimmon !
Peel the persimmons and cut 4 beautiful and thin slices in the middle of the fruit. Blanch them in the syrup (about 30 seconds). Reserve.
keep the syrup, we'll need it to make a glaze.
Hydrate the gelatin in cold water.
Chop the persimmons that left and cook them over low heat with the sugar and lemon juice for 5 minutes. Add the gelatin, stir until dissolved....
Place a slice of persimmon in the bottom of the mold (same mold, 7 cm half spheres)... then fill with the compote, leave a room for the crème brulée... Leave to cool down 1 hour in the fridge...
Then place the pieces of crème brulée still frozen over the compotes... Put in the freezer for several hours, until frozen (it will help to remove the compotes from the molds)
The Dacquoise :
This step has to be done the day before as well.
- 80 gr egg whites (about 2 egg whites)
- 80 gr almond powder
- 70 gr sugar.
Beat the egg whites until stiff, then add the sugar and keep beating until smooth and creamy.
Then fold in delicately the almond powder...
When homogeneous, spread it 1 cm thick over an oven tray covered with baking paper. Put in preheated oven (medium heat) for 15 minutes (could be less, keep an eye on it). Leave to cool down.
Then cut 7 cm diameter circles out of it. Leave the dacquoise circles in the bottom of the molds, then line them with baking paper, or plastic film or even rhodoid sheet... Reserve.
The White Chocolate Mousse :
- 100 gr white chocolate
- 200 gr cream
- 2 gelatin sheets
Heat up 50 gr cream in a saucepan. Chop the chocolate and put it over the hot cream (over very low heat).
Stir until completely melded, then add the gelatin, stir again until the gelatin is dissolved... Place the mixture in a large bowl. Prepare the whipped cream : Place 150 gr cold cream in a large bowl cold as well, and whip until it forms peaks....
Then, fold delicately the whipped cream into the ganache (white chocolate and cream)...
Pour the mousse over the dacquoises... Place in the freezer until frozen (several hours, the night for example).
The Assembly :
In the morning for the lunch for example.
- 125 gr pistachios
- the sugar syrup
- 1,5 gelatin sheets
Prepare the glaze, hydrate the gelatin. Heat up the sugar syrup, then add the gelatin out of the heat. Mix until dissolved. Leave to cool down (room temperature).
Chop the pistachios, remove the mousse from the freezer and from their molds. Then brush the side of the mousses with the glaze and roll them in the pistachios.
Remove the compote from the freezer and from their molds, place them over the mousses. Let defrost in the fridge several hours.
When it's no longer frozen, brush the compote tops with the glaze. (If the glaze is already set you can heat it up a few seconds in the micro waves).
Inside...
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