Crispy
White Chocolate Mousse with Strawberries in Grand Marnier~ Serves 6
INGREDIENTS 8 oz butter 8 sheets phyllo dough 6 Tbs sugar 8
oz milk chocolate 8 oz hazelnut paste 8 oz paillete feullitine 1 oz vegetable
oil 8 oz white chocolate 8 oz whipping cream 8 oz pastry cream
PREPARATION Crispy Phyllo Cut the phyllo dough
into even two-inch squares, covering with a damp cloth to keep the dough moistened
while you work. Melt butter and with a brush spread evenly over each square of
phyllo dough, stacking them after each brushing until you have eighteen even squares,
consisting of four phyllo layers each (you will use three squares for each plate).
Sprinkle some sugar on each top layer and bake until golden at 375 degrees.
Crispy
Base Mix all ingredients together in a mixer and spread thinly in a sheet
pan. Chill. Cut squares the same size as the phyllo dough.
White
Chocolate Mousse Melt chocolate in a bain-marie, and once melted add the
pastry cream and mix. Whip the heavy cream to soft peaks and fold into chocolate
mixture. Chill.
To assemble: Place one phyllo dough square in
a plate, a small amount of mousse in the center then put the crispy base on
top. Now add another small amount of mousse and a phyllo square, and make a
tall decoration with the white chocolate mousse. Cut some strawberries and toss
them with raspberry sauce and Grand Marnier, place on top of the mousse and garnish
with the last piece of phyllo and powdered sugar. Serve immediately.
