TART OF WHITE CHOCOLATE MOUSSE, POACHED MANDARINS
WHITE CHOCOLATE MOUSSE
200g white chocolate
½ pint double cream
2 leaves gelatine
2 eggs separated
Pinch of sugar
Pinch of salt
1 / Melt the chocolate in a bowl over a pan of simmering water.
2 / Soften the gelatine in 50ml of the cream for five minutes and add to the chocolate mix.
3 / In a separate bowl lightly whip the remaining cream.
4 / Remove the bowl from the heat and add the egg yolks, salt and sugar, working it quickly into the chocolate.
5 / Quickly whisk in the whipped cream trying to retain as much air as possible in the mix.
6 / Whip the egg whites in another bowl until you have stiff peaks.
7 / Fold this in to the chocolate base 1/3 at a time making sure the egg whites are evenly mixed through.
8 / Pipe into moulds and place in the fridge to set.
SWEET PASTRY (PÂTE SUCRÉE)
400g unsalted butter
00g icing sugar
4 egg yolks
500g plain flour
1 / Place the cold diced butter into a bowl with the flour and rub together with your fingertips until it reaches a breadcrumb consistency.
2 / Sift the icing sugar and salt into the bowl and stir it in until evenly mixed.
3 / Beat the eggs together and stir into the flour mix.
4 / Knead the mix gently until it comes together into a ball.
5 / Wrap in cling film and leave to rest in the fridge for at least 2 hours or overnight.
6 / Roll the dough out to about 3mm thickness on a floured surface and line tartlet moulds which have been greased and floured.
7 / Rest the tartlets in the fridge for 30 minutes.
8 / Fill the tartlets and cook in the oven at 180˚c for 20 minutes or until the pastry is cooked through.
9 / Remove the beans, turn out the tartlet cases and allow them to cool on a wire rack.
SYRUP FOR POACHED MANDARINS
1 / Boil the sugar, Cointreau and water together in a pan until the sugar has dissolved.
2 / Segment the Mandarins and place them in a bowl.
3 / Pour the hot syrup over the segments and leave to cool.
1 / Sit the base of the chocolate mousse moulds in boiling water for 3 seconds and turn them upside down into the cooked tartlet cases.
2 / Arrange the mandarin segments around the mousse as desired and finish with a sprig of mint or julienned mint leaves.