Hazelnut Cornet Filled with White Chocolate Mousse, Cara Cara Orange Sorbet, and Grapefruit Caramel
Cornet, white chocolate mousse, sorbet, grapefruit caramel by Catrine Oscarson of Mas (farmhouse) in NYC.
Cornet:
1. Preheat oven to 350°F (177°C).
2. Using a 3 ½" (8.75 cm) ring mold and a silicone baking mat, cover inside of ring mold with Isomalt.
3. Sprinkle with hazelnut croquant. Place in oven for 5 minutes or
until Isomalt has completely dissolved.
4. Remove from oven using an offset spatula when slightly cooled. Mold around a #927 piping tip and remove before completely cooled.
White chocolate mousse:
4 oz/113 g heavy cream
2 oz/57 g granulated sugar
2 egg yolks
7 oz /199 g white chocolate
1 sheet gelatin
4 oz/113 g whipped cream
1. In a pot, heat cream, sugar and yolks over medium low heat,
stirring constantly until mixture reaches 190ºF (88ºC).
2. Pour over chocolate, then add gelatin.
3. Pass through a fine sieve and fold in whipped cream. Chill until set.
Sorbet:
5 oz/141 g water
5 oz/141 g granulated sugar
4 oz/113 g glucose syrup
8 oz/226 g cara cara orange juice
1. In a pot, bring water, sugar, and glucose up to 190°F (88°C).
2. Cool and add juice.
3. Churn in an ice cream machine.
Grapefruit caramel:
2 oz/57 g granulated sugar
1 tsp/5 g glucose
2 Tbs/60 g water
½ vanilla bean
4 oz/113 g grapefruit juice
1. Caramelize sugar, glucose, and water with the vanilla bean.
2. Deglaze with juice and reduce.
3. Pass through a fine sieve.
Assembly:
1. Pour caramel into a squeeze bottle and drizzle onto plate.
2. Place mousse in a piping bag with a large star tip. Pipe mousse into cornet.
3. Place cornet at 5 o’clock.
4. Use 2 orange segments and place next to cornet.
5. Either quenelle or scoop sorbet onto segments.
6. Drizzle a little more caramel onto plate.
