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Ingredients
- Almond Dacquoise Biscuit:
- 3/4 cup + 1 tablespoon almond meal
- 1/2 cup confectioner's sugar
- 2 tablespoons flour
- 3 large egg whites
- 4 tablespoons granulated sugar
- Carmelized White Chocolate Ganache:
- 4 teaspoons granulated sugar
- 6 ounces white chocolate chips
- 2/3 cup heavy cream
- Raspberry Vanilla Mousse:
- 1 2/3 cup heavy cream, divided
- 2/3 cup whole milk
- 1 tablespoon vanilla extract
- 3 large egg yolks
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- 1 cup raspberry puree
- Praline Crisp:
- 1/3 cup whole milk
- 2/3 tablespoon butter
- 1/3 cup flour
- 1 tablespoon beaten egg
- 1 teaspoon sugar
- 1/2 teaspoon olive oil
- Vanilla Creme Brulee Insert:
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- Almond royal icing:
- 2 1/2 cups powdered sugar
- 2 large egg whites
- 1 teaspoon milk
- 1/2 teaspoon almond extract
Details
Servings 3
Adapted from theflavorofvanilla.blogspot.com
Preparation
Step 1
Almond Dacquoise Biscuit:
If you want to make homemade almond meal, simply blanch some almonds, remove their skins, and bake in a 350ºF oven for 10 minutes or until fragrant, then process roughly. Set aside any excess meal, then add to the processor the confectioner's sugar and flour, along with the almond meal, and process until just combined. In a stand mixer fitted with a whisk attachment, whisk the egg whites and slowly add the granulated sugar. Continue whisking until stiff peaks form. Pour almond mix on top and fold together. Pour onto a baking sheet covered with parchment paper and smooth out until 1/3-inch thick. Bake in the 350ºF oven 15 minutes, or until golden. Cut to desired shape (I cut three 5-inch circles).
Carmelized White Chocolate Ganache:
Heat sugar in a pot over medium heat, swirling occassionally to ensure it doesn't burn. Do not stir with a spoon - it will introduce air. Continue heating until dark amber color is reached (easier to see in aluminium). In the meantime, bring the cream to a boil. Remove caramel sugar from heat and, while at arm's length, pour cream into sugar. Add white chocolate and submerge all pieces with a wooden spoon. Wait 30 seconds, then stir together until combined. Pour a small amount onto each dacquoise biscuit, then cool in refrigerator until set.
Raspberry Vanilla Mousse:
Combine 2/3 cup heavy cream, milk, and vanilla extract. Beat together the egg yolks and sugar until light and fluffy. Add cornstarch, and beat until no lumps are present. Add the dairy mix and raspberry puree, then stir until combined. Move into a saucepan and heat over medium heat until thickened. Move to a refrigerator to cool. In a stand mixer with paddle attachment, whip the remaining cup of heavy cream, adding sugar and vanilla as necessary to flavor it. Fold together the raspberry and creme mixes with a rubber spatula - do not over-stir, it will collapse.
Praline Crisp:
Preheat oven to 450ºF. Heat milk and butter together until melted. Add flour and mix until the mixture comes together. Add egg, sugar, and oil. Mix together, then spread thinly on a baking sheet lined with parchment paper. Bake for a few minutes, until golden brown and crispy.
Vanilla Creme Brulee Insert:
Preheat oven to 210ºF. Whisk together sugar and egg yolks just to combine. Add dairy and vanilla. Strain and pour evenly into three creme brulee dishes. Place dishes into baking sheet with high sides, and add boiling water to come halfway up the sides of the dishes. Bake for 1 hour, or until the center is soft but the sides are set. Remove from the oven and cool in the refrigerator, covering with plastic wrap if you want to avoid skin from forming.
Almond royal icing:
Begin whisking the egg whites in a stand mixer on medium speed, and add powdered sugar slowly. Continue adding until the mixture thickens to a consistency that resembles softened whipped cream. Add the milk and almond extract, then beat to combine.
Assembly:
Remove the almond dacqouise biscuit with ganache from the refrigerator. Scoop a little mousse on top and spread with praline insert, leaving it in place after the mousse has been spread. Add some more mousse on top, then spoon on some creme brulee. Place into the freezer for an hour to ensure it sets, then top with more mousse, forming the final shape of the dessert. Again, place into the freezer to set. Top with icing (go lightly, it's fairly strong) and freeze before serving. Cut with a hot knife to go through it cleanly.
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