Executive chef Adam Bartos at the St. Paul Grill in St. Paul, Minn. developed this recipe.
White Chocolate Mousse
- 8 Oz. white chocolate
- 2 Cup heavy cream
- 1 Cup egg yolks
- ½ Cup white granulated sugar
- 1 Oz. powder gelatin
- 2 Oz. cherry liquor
Frangipane tart shell:
- 7 Oz. almond paste, or marzipan
- 7 Oz. unsalted butter room temperate
- 1 Cup white granulated sugar
- 4 Large eggs
- 1/2 Teaspoon salt
- 1/2 Teaspoon vanilla extract
- 1 1/2 Cup cake flour
- 4 Cup pitted Rainier Cherries
- 4 Cup of Raspberries
- 2 ea Tart Shells
Step 1: Mouse
Melt chocolate over a water bath taking care to not over heat it. While chocolate is melting, whip egg yolks and sugar, until light and fluffy. Whip heavy cream to soft peaks.
Remove chocolate from the water bath. Place gelatin and cherry liquor in a glass bowl and melt over the water bath.
Fold whipped egg yolks and sugar into the melted chocolate, once incorporated start folding in the whipped cream small amounts at a time. Remove the gelatin mixture from the heat and start folding in small amount of the mixture until cool them combine and mix all together. Chill until set, about 2 hours.
Step 4: Frangipane tart shell
In a mixing bowl combine almond paste sugar and butter and using the paddle attachment beat until light and fluffy Add one egg at a time until all four are incorporated. Scrape bowl and add vanilla Add salt and cake flour mix until just incorporated. Line and spray a 9 inch false bottom tart pan. Pour mixture into pan and Bake for 10 minutes in a 350 oven, rotate and continue to bake until golden brown. Remove and let cool.
Line and spray a 9 inch false bottom tart pan. Pour mixture into pan and bake for 10 minutes in a 350 oven, rotate and continue to bake until golden brown. Remove and let cool.
Step 6: Assembly
Take mousse and whip to a spreadable consistency. Remove tart shell from the pan and place on a serving tray, or cake stand. Spread a good amount of the white chocolate mousse on the tart shell, and place halved and pitted raspberries in a circular pattern. Place second tart shell on top of raspberries, coat top with chocolate mouse, then arrange cherries in a circular pattern. If desired you can melt a ¼ cup of apricot jam and glaze the fruit before serving.