| Serves 20 | |
| Ingredients: | |
|
1kg |
puff pastry |
|
100g |
dark chocolate couverture, melted |
| powdered (icing) sugar, for dusting | |
|
|
|
Cherry & Banyuls Wine Sauce |
|
|
100g |
fresh cherries |
|
1 ltr |
Banyuls wine |
|
20g |
corn flour (corn starch) |
|
Orange Fromage Blanc Mousse |
|
|
6 |
egg yolks |
|
160g |
sugar |
|
80ml |
water |
|
2 |
oranges (for zest & juice) |
|
500g |
fresh cheese (fromage frais or blanc) |
|
400ml |
whipping cream |
|
Decoration |
|
| fresh mint | |
| white chocolate |
Method
Roll out the puff pastry
into a 30cm x 20cm rectangle 2mm thick. Spread over the melted chocolate
and roll up like a Swiss roll and chill for 10 minutes.Cut the roll into 1.25cm
discs. Dust the work surface with icing sugar and roll each disc as thinly
as possible (to at least 10cm in diameter). Place onto a Silpat mat and
cook at 200°C until golden brown. While still warm cut each pastry shape
into circles (about 8cm in diameter) using a metal cutter.
Cherry & Banyuls Wine
Sauce
Bring the wine to a boil. Stir in the corn flour and add the cherries.
Simmer for 2 minutes. Cool and chill until required.
Orange Fromage Blanc Mousse
Prepare the orange mousse. Place 2 pastry
discs onto plate.
Place 2 quenelles of orange mousse on top of the discs. Repeat and finally
place 1 pastry disc in the center of the dessert.Decorate with cherry and Banyuls
wine sauce and white chocolate decoration.
Garnish with fresh mint.
Tip:
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