Strawberry-Rhubarb White Chocolate Mousse Pie - Recipe continued from page 20
White Chocolate Mousse
Ingredients:
• 4 ounces white chocolate
(melted & cooled)
• ½ teaspoon unfl avored gelatin
• ½ tablespoon water
• 2 tablespoons Grand Marnier or rum
• ½ cup cold, heavy cream
• 2 tablespoons granulated sugar
• 2 large egg yolks
• Pinch of salt
Preparation:
Bloom gelatin over water and let stand until
softened.
In bowl, beat cold cream until softly
whipped, then refrigerate at least 10 minutes.
In a small sauce pan, heat Grand Marnier
until hot and mix into gelatin until dissolved.
In a separate bowl, beat egg yolks, salt and
sugar on high speed until pale and thick (this
is called a ribbon stage). Continue beating
and add orange liquor mix. Make sure to
scrape the sides of the bowl.
Add in melted, but cooled, chocolate and
mix. Using a spatula, fold in half the cold
whipped cream. Once done, fold in the rest
gently.
Scrape mousse into a clean bowl, cover
and refrigerate at least three hours. Once pie
is fully cooled, pipe mousse on top, decorate
with berries and serve.
Recipe continued on page ??
Pie Crust
Ingredients:
• 325 grams all-purpose fl our
• 235 grams unsalted butter (very
cold, cut into ½ inch pieces)
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 4 to 8 tablespoons ice water
Preparation:
In a bowl, add 195 grams of the fl our,
the salt and sugar. Combine well and toss
butter cubes in mixture to coat thoroughly.
Using a pastry blender/cutter, cut the
butter into the fl our mix until it becomes
coarse and crumbly (about two minutes).
Add remaining fl our (130 grams)
and continue “cutting” until the crumb
consistency is even.
Add 4 tablespoons of ice water and
press dough into itself a few times. Crumbs
should start to come together. If the dough
holds its form when pinched, it is ready. If
the dough falls apart, add 1 tablespoon of
water and repeat process. Work dough just
enough to form a ball. Cut in half, then roll
into 2 discs. Wrap in plastic and refrigerate
at least 1 hour before using.
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