Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Continued:

Make the white chocolate black pepper mousse:
Melt the white chocolate according to the directions in the
Chocolate Key. Set aside to cool.

In a chilled 4 l/2-quart bowl of a heavy-duty electric mixer,
using the
wire whip attachment, whip the cream until it just begins to
mound. Set
aside in the refrigerator until ready to use.

Place 3 tablespoons of the cold water in a small, heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5
minutes to
soften.

Place the cup with the softened gelatin in a saucepan with enough
water
to come halfway up the side of the cup. Heat the gelatin mixture
over
hot, not simmering, water. Stir the gelatin frequently until it
dissolves completely and the mixture is clear, about 3 to 4
minutes.
Remove the pan from the heat and set aside.

In a 4 1/2-quart bowl of a heavy-duty electric mixer, place the
egg
yolks, orange liqueur, the remaining 2 tablespoons of water, the
black
pepper and the sugar. Place the bowl over a pot of hot water. The
bottom

of the bowl must touch the water. Cook over medium heat, whisking
constantly for 3 to 5 minutes, or until the yolk mixture is light
and
fluffy and has reached 140 F. on an instant-read thermometer.
Place the
bowl on the mixer stand and, with the wire whip attachment in
place,
beat the mixture at medium-high speed until it is thick and cool,
about
5 minutes.

At low speed, beat in the dissolved gelatin mixture just until
combined.
Using a large rubber spatula, fold the cooled white chocolate
into the
mixture. Fold one-third of the whipped cream into the mixture to
lighten
it. Fold in the remaining whipped cream. Cover the mousse with
plastic
wrap and refrigerate for 15 minutes, or until firm enough to pipe.

Assemble the dessert:
Fill a pastry bag fitted with a medium star tip (such as Ateco
#5) with
the mousse. Place a ginger-sesame tuile on a dessert plate. Pipe
some of
the mousse onto the tuile. Top with a second tuile. Repeat the
layering
process, until you have used 4 tuiles. Sprinkle the top tuile with
confectioners' sugar. Place 3 of the reserved apricots around the
dessert and drizzle with apricot purée as desired. Repeat with the
remaining tuiles and mousse to make 4 servings.
Submitted By CHARLENE DEERING On 03-13-95

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