Blackberry Bavarian with White Chocolate Mousse

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Blackberry Bavarian with White Chocolate Mousse
Blood Oranges and Raspberry Salad with Mango Sorbet Pear and Armenian Fresh Walnuts by Harvest Song in Brick Dough

Yield: 4 Portions

Blackberry Bavarian
1.75 oz Water
1.25 oz Sugar
2 leaves Gelatin
4.25 oz Marion Blackberry Puree
4.25 oz Heavy Cream

Method of Production

1. Combine sugar and water and heat to dissolve sugar
2. Soak the gelatin in cool water, squeeze out excess and dissolve in syrup
3. Whip cream to stiff peaks
4. Add blackberry puree to sugar and gelatin mixture, fold in cream until all the white is gone and mousse is smooth
5. Pour into plastic lined mold and let set in refrigerator

White Chocolate Poppy Seed Mousse
1/2 each Egg
15 g Sugar
50g White chocolate (couverture)
1 leaf Gelatin
125 g Cream
12.5 g Poppy seeds

Method of Production

1. Combine egg and sugar, whisk over warm water until ribbon stage
2. Soak gelatin in cool water, squeeze out excess and add to eggs
3. Melt the chocolate over a double boiler
4. Whip the cream until stiff peaks
5. Combine all ingredients until mousse is smooth
6. Pour on top of blackberry mousse and smooth out bottom of mold
7. Return to refrigerator to set

Mango sorbet
70 g Sugar
135 g Water
10 g Glucose
180 g Mango puree
50 g Lemon juice
1 leaf Gelatin

Method of Production

1. Heat all ingredients in a sauce pan to dissolve sugar and glucose
2. Soak gelatin in cold water until pliable
3. Add to Mango mixture to dissolve
4. Cool Mixture in ice bath, place in ice cream maker according to manufacturers instructions

Almond lace:
9 oz Butter, room temperature
9 oz Sugar
9 oz Pastry flour
10 14; oz Corn syrup
9 oz Sliced almonds

Method of Production

1. Cream butter and sugar, gradually add corn syrup
2. Add flour and almonds and mix until all ingredients are combined
3. Place on a silpat, bake at 350F for 7-10 minutes
4. Invert on a cutting board and cut into desired shapes

Pear and Armenian Fresh Walnut in Brick dough

4 oz Pear, brunoise
3 Armenian Fresh Walnuts
12; oz Cream
1 oz Brioche, diced
1 oz Bread Crumbs
1 oz White Chocolate
1 dash Pear Williams
2 Sheets Brick dough

Method of Production

1. Dice the fruit and 2 black walnuts and brioche
2. Heat the cream melt the chocolate add the fruit,walnuts and brioche
3. Add a dash of Pear Williams
4. Mix well
5. Fold mixture in Brick dough like a strudel and fry until crisp
6. Dust with Powder sugar and decorate with a slice of fresh walnut

Blackberry Coulis:
1 pt Blackberries
2 T Sugar
As needed Water