Chanel Celine
Dusted with powdered sugar and decorated with mirror-glaze gelée droplets, the milky white chocolate mousse is layered with a tangy fruit jam filling.
Ingredients
egg white
1
sugar
30 g
egg yolk
1
cake flour (low-gluten flour)
30 g
powdered sugar (for dusting)
to taste
Instructions
1
Make the French ladyfingers
Refer to page 94 to make the French ladyfinger batter.
2
Piping and baking
Fill the batter into a piping bag fitted with a 13 mm round tip and pipe oval shapes in a spiral the same size as the hollow mold. Pipe petal shapes along the edges, then generously sift powdered sugar over the top through a tea strainer so the sugar forms a thick layer. Bake in an oven preheated to about 180°C for about 12 minutes.
3
Make the jam filling
Mix the mixed berries together with the raspberry jam.
4
Make the white chocolate mousse
Slowly add milk to the chopped white chocolate while stirring so that the white chocolate fully dissolves. Add gelatin that has been softened in water and then melted in the microwave. Set the container over an ice water bath and chill until thickened, then add Cointreau orange liqueur.
5
Combine the meringue and cream
Whip the egg white until stiff peaks that hold the marks of the whisk form, then add the sugar in 2 additions, continuing to whip into a thick, firm meringue. Gently fold the firmly whipped cream into the meringue. Then pour into the white chocolate in batches and mix evenly with a whisk.
6
Pour in the mousse
Cover the mold with plastic wrap, secure it with a rubber band, and place it upside down on a plate. Pour the white chocolate mousse into the mold about 6/10 full; use the back of a spoon to spread it up the sides by rubbing, creating a depression in the center.
7
Fill with the jam
Spread the jam filling evenly in the center of the depression, smooth with a spatula, then place in the refrigerator to chill and set.
8
Assemble and decorate
Remove the set mousse from the mold and place it on the cooled French ladyfinger cookies. Use a tea strainer to sift powdered sugar evenly over both the edges of the cookies and the top of the mousse. Pipe the whipped cream into cloud shapes using a St. Honoré piping tip. Finally, pipe water droplets with mirror glaze and garnish with fruit, decorative chocolate, and gold leaf.
