White Chocolate Black Pepper Mousse Napoleon Pt 1
| Yield: | 1 Servings |
| Categories: |
| APRICOT COMPOTE | ||
| 8 | oz | Dried apricots |
| 1 3/4 | c | Water |
| 1/2 | c | Granulated sugar |
| 1/4 | c | Orange liqueur; such as Cointreau or Grand Marnier |
| GINGER-SESAME TUILES | ||
| 1/2 | c | All-purpose flour |
| 5 | tb | Sesame seeds |
| 1 | ts | Ground ginger |
| 12 | tb | (1 1/2 sticks) unsalted butter, cut into tablespoons |
| 3/4 | c | Granulated sugar |
| 1 | c | Honey |
| WHITE CHOCOLATE BLACK PEPPER MOUSSE: | ||
| 7 | oz | White chocolate; coarsely chopped |
| 1 1/4 | c | Heavy cream |
| 5 | tb | Water; divided |
| 1 1/2 | ts | Unflavored powdered gelatin |
| 4 | lg | Egg yolks |
| 2 | tb | Orange liqueur |
| 1 | ts | Freshly ground black pepper |
| 1/2 | ts | Granulated sugar |
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