Friday, November 30, 2012

White Chocolate Ginger Mousse in Lace Tuile Cookies

Sometimes my days get hectic and I find myself eating whatever my toddler is eating....Goldfish crackers....applesauce....stale graham crackers....and by the end of the day, I just want something grown-up and I make this:

So grown-up...and thankfully so easy! Apricots (fresh or dried) also pair very well with the mousse if you'd rather not make the tuile cookies. 

White Chocolate Ginger Mousee
1 pt. cream
1 tsp. powdered ginger
1 tsp. unflavored gelatin, softened in 2 Tbl. cold water
½ pound of white chocolate, chopped

Bring half of the cream to a boil, and then remove from heat. Add the gelatin and stir until it has completely dissolved. Place the chocolate and powdered ginger in a large bowl and pour the hot liquid over it. Stir until the chocolate has melted. Cool the mixture until it begins to thicken. Whip the remaining cream to soft peaks and fold in. Refrigerate for at least one hour. Once chilled and firm, pipe into cooled tuile cookies and serve immediately.
From Wrigley Mansion

Lace Tuile Cookies
1/2 teaspoon salt 
1 cup light brown sugar 
1 cup light corn syrup 
1 cup plus 4 tablespoons all-purpose flour 
12 tablespoons unsalted butter, melted 
1/2 teaspoon pure vanilla extract 
1 cup crushed ginger snap cookies

 Preheat the oven to 350 degrees F. In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup. Add the flour, butter, and vanilla extract, and mix well. Add the crushed ginger snaps and mix just to combine. Line a baking sheet with parchment paper. Drop large teaspoonfuls of batter onto the parchment paper, leaving plenty of room between them as the cookies will spread out as they bake to about 4-inches in diameter. Bake until the edges are browned, about 8 to 10 minutes. When done, the cookies will be bubbly and flat. Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the cookies off the parchment paper, and drape them over a rolling pin covered with parchment paper and leave them to cool. Repeat until all the cookie batter is used up. When cool, store carefully in an airtight container.

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