Norma Kelly, Chef at Praline, Mitchelstown
Chocolate Ganache Tart with Hazelnut Clusters and Fresh Raspberries | White Chocolate and Lemon Mousse Cup with Spiced Plum Compote and Crumble Topping | White Chocolate and Lemon Mousse
Sweet Pastry
Ingredients:
180g butter
90g caster sugar
1 egg
225g plain flour
Method:
1. Cream the butter and sugar together lightly.
2. Add the egg, followed by the flour.
3. Chill overnight in the fridge (or for at least 4 hours).
4. Roll out as required.
5. To bake blind, line the pastry with cling film and rice.
6. Bake at 180 °C until golden.
Chocolate Ganache
Ingredients:
200g dark chocolate
200g cream
Method:
1. Heat the cream to just under boiling point.
2. Pour over the chocolate and allow to sit for 5 minutes.
3. Blend with a hand blender until smooth.
4. Pour into the tart shell and allow to set in the fridge.
Honeycomb and Hazelnut Milk Chocolate Clusters
Ingredients:
175 g milk chocolate
50 g rice crispies or cornflakes
35 g honeycomb pieces
25 g roasted hazelnut pieces
Method:
1. Melt the chocolate to 35 °C.
2. Mix through all the remaining ingredients.
3. Make small mounds on a tray lined with parchment paper.
4. Allow to crystallise before packaging.
5. Shelf life: 4–6 weeks.
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White Chocolate and Lemon Mousse Cup with Spiced Plum Compote and Crumble Topping
Plum Compote
Ingredients:
4 plums, washed and chopped into small pieces
75 g jam sugar
1 tsp lemon juice
1 tsp mixed spice
Method:
1. Place all ingredients in a pot and bring to the boil.
2. Allow to simmer for 5 minutes.
3. Cool before using.
White Chocolate and Lemon Mousse
(Makes approximately 5 portions)
Ingredients:
75 g cream
Zest of one lemon
80 g white chocolate drops
1 leaf gelatine
250 g cream
Method:
1. Softly whip the 250 g cream and keep in the fridge.
2. Place the white chocolate drops in a bowl and soak the gelatine leaf in cold water.
3. Add the soaked gelatine to the 75 g cream and lemon zest in a heatproof container.
4. Heat in the microwave until nearly boiling.
5. Pour over the chocolate drops and leave for 2 minutes.
6. Whisk until the chocolate has melted.
7. Allow to cool slightly before whisking in the whipped cream.
Crumble Topping
Ingredients:
100 g plain flour
45 g caster sugar
45 g light brown sugar
½ tsp cinnamon
Pinch of salt
70 g butter, melted
Method:
1. Mix all the dry ingredients in a bowl.
2. Add the melted butter and combine.
3. Spread on a tray lined with parchment paper.
4. Bake at 180 °C for 10 minutes.
Assembly
1. Spoon some plum compote into the bottom of a glass.
2. Top with the lemon mousse.
3. Finish with a sprinkle of crumble on top.