Blackberry Mousse and Honey-Tuile Napoleons

Name: Blackberry Mousse and Honey-Tuile Napoleons
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters blackberries; 237 milliliters blackberries, plus more for garnish; 59 milliliters confectioners sugar, plus more for dusting; 1 egg white; 1 large egg white, lightly beaten; 59 milliliters all-purpose flour; 1 teaspoon unflavored gelatin; 59 milliliters granulated sugar; 79 milliliters granulated sugar; 177 milliliters heavy cream; 2 Tbsps honey; 2 Tbsps fresh or dried lemon verbena leaves; 1 Finely grated zest of lemon; 2 Tbsps unsalted butter, at room temperature; 177 milliliters water; 3 Tbsps cold water

Blackberry Mousse and Honey-Tuile Napoleons might be just the dessert you are searching for. One serving contains 452 calories, 5g of protein, and 23g of fat. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours. If you have honey, granulated sugar, egg white, and a few other ingredients on hand, you can make it.

Instructions

TO ASSEMBLE THE DESSERT

Preheat the oven to 32

Equipment you will use

Oven

Line 3 baking sheets with parchment paper. In a medium bowl, using an electric mixer, cream the butter with the honey. Beat in the 1/4 cup of confectioners' sugar and the flour, then add the egg white and beat until smooth. Spoon 5 well-rounded teaspoons of batter onto each of the prepared baking sheets, about 4 inches apart. Using an offset spatula, spread the batter evenly into 3- to 3 1/2-inch rounds.

Ingredients you will need

Powdered Sugar

Egg Whites

Butter

Spread

Cream

All Purpose Flour

Honey

Equipment you will use

Baking Paper

Hand Mixer

Offset Spatula

Baking Sheet

Bowl

Bake the tuiles for about 12 minutes, until they are lightly browned, shifting the baking sheets from top to bottom and front to back for even baking.

Equipment you will use

Baking Sheet

Oven

Transfer the tuiles to a rack and let them cool until crisp. Repeat with the remaining batter to make about 5 more tuiles.

TO ASSEMBLE THE DESSERT

In a small bowl, sprinkle the gelatin over 1 tablespoon of the water and let stand until softened, about 5 minutes. In a blender, puree the blackberries with the remaining 2 tablespoons of water. Strain the blackberry puree into a small saucepan; there should be about 3/4 cup.

Ingredients you will need

Blackberries

Gelatin

Water

Equipment you will use

Sauce Pan

Blender

Bowl

Add the sugar and bring to a boil. Simmer the blackberry mixture over moderate heat, stirring occasionally, until it is slightly reduced, about 5 minutes. Stir in the softened gelatin until dissolved.

Ingredients you will need

Blackberries

Gelatin

Sugar

Let the mixture cool.

TO ASSEMBLE THE DESSERT

In a medium bowl, using an electric mixer, beat the egg white until firm peaks form. Using a rubber spatula, fold in the cooled berry puree until no streaks of white remain. In another bowl, beat the heavy cream until softly whipped. Fold the whipped cream into the berry mixture and refrigerate until chilled, about 1 hour.

Ingredients you will need

Whipped Cream

Heavy Cream

Egg Whites

Berries

Equipment you will use

Hand Mixer

Spatula

Bowl

TO ASSEMBLE THE DESSERT

In a small saucepan, combine the water and sugar and bring to a boil.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat.

Add the lemon verbena and lemon zest and let stand for 30 minutes. Strain the syrup into a cup. Wipe out the saucepan and return the syrup to it.

Ingredients you will need

Lemon Zest

Lemon

Syrup

Equipment you will use

Sauce Pan

Add the blackberries to the syrup and bring to a boil. Reduce the heat to low and cook, crushing the blackberries against the side of the pan, until the liquid is slightly reduced and the berries have broken down, about 15 minutes. Strain the syrup into a heatproof cup without pressing. Refrigerate the syrup until chilled.

Ingredients you will need

Blackberries

Berries

Syrup

Equipment you will use

Frying Pan

TO ASSEMBLE THE DESSERT

Place 8 tuiles on a work surface. Scoop a slightly rounded 1/4-cup mound of mousse onto each tuile. Stack one mousse-topped tuile on another to make 4 stacks. Top each stack with a plain tuile and press lightly to flatten each stack slightly (in case of breakage, use one of the extra tuiles). Dust the tops with confectioners' sugar. Using a metal spatula, carefully transfer each napoleon to a plate.

Ingredients you will need

Powdered Sugar

Equipment you will use

Spatula

Garnish with blackberries, drizzle with the berry-verbena syrup and serve at once.

Ingredients you will need

Blackberries

Berries

Syrup