RECIPE OF THE MONTH | September 2009
Bianco e Nero Tart
White Chocolate Mousse and Dark Chocolate Ganache on Pistachio Nut Crust â—Š For the Dark Chocolate Ganache: :: Ingredients :: 250g of 35% Whipping cream 225 grams Michel Cluizel 72% chocolate Minigrammes 45 grams unsalted butter cut in small cubes Some melted unsalted butter Distillerie Du Perigord Amaretto or Grand Marnier- couple glugs (optional) :: Method :: Heat cream until just bubbling on the sides of the pot. Cover chocolate with hot cream in three separate batches. Mix well until chocolate is worked through. Add butter and mix (use hand blender if necessary) until completely melted. Set aside and allow to cool to room temperature â—Š For the White Chocolate Mousse: :: Ingredients :: 2 sheets gelatin leaves 250 grams of Michel Cluizel Elianza white chocolate Minigrammes 150 grams of cream- 1st amount 300 grams of cream- 2nd amount :: Method :: Soak Gelatin Sheets in cold water. Squeeze gelatin sheets of excess water and dissolve in heated cream. Pour gelatin and cream mixture over chocolate. Set aside and let mixture cool. Whip second amount of cream to soft peaks. Fold whipped cream into cooled white chocolate mixture. :: Assembly :: Whizz pistachios in food processor until broken. Add enough melted butter to so nuts will pack well in a crust. Pack whizzed pistachio nuts so they form a crust on the bottom of a spring form pan. Spread white chocolate mousse mixture over nut crust and wrap well with plastic wrap and allow to cool, set in the refrigerator. Once white chocolate mousse is set pour cooled chocolate ganache mixture on top of mousse. Wrap well, and allow to set in fridge for a few hours or ideally overnight. Unmould, cut and serve with Pistachio Ice Cream.