Chef Chris Cote
2hopewell Café & Bistro, www.2hopewell.com, Glastonbury, CT
- ½ cup unsalted butter
- ½ cup unsalted butter (cubed)
- ¾ cup white chocolate chips
- ¼ cup granulated sugar
- 4 egg yolks
- 1 Tbsp Godiva White Chocolate Liquor
- ¾ tsp vanilla extract
- 1½ tsp powdered gelatin
- ½ cup heavy cream
- 4 egg whites
Ingredients for the Hazelnut Basket (tuile):
- 4½ cups hazelnuts, toasted
- 1 cup granulated sugar
- ½ cup flour
- 12 Tbsp softened, unsalted butter
- 1 whole egg
- 1½ tsp vanilla extract
- 1 tsp salt
- 1 quart light corn syrup
Ingredients for the Berry Sauce:
- 2 cups mixed berries
- 1 cup water
- ¾ cup sugar
- 2 Tbsp slurry (an equal mixture of cornstarch and water)
In the top of a double boiler, melt the butter, chocolate and sugar. Add egg yolks to the melted chocolate and whisk well. Continue to double boil and whisk for two minutes then remove from heat.
Mix chocolate liquor, vanilla and gelatin in a small bowl until gelatin dissolves. Let stand for ten minutes then add it to the chocolate mixture. Cool chocolate to 85 degrees before continuing.
With an electric mixer on high speed, whip the cream in a chilled mixing bowl until stiff peaks form. Set aside.
In another chilled mixing bowl, whip the egg whites in a mixer until stiff peaks form.
With a whisk, whip the egg whites into the 85 degree chocolate until smooth. Next, fold the whipped cream in to the mixture until smooth.
Place hazelnuts in a food processor and pulse until nuts are at a medium chop.
Place sugar, flour, butter, egg, vanilla, and salt in an electric mixer with paddle attachment and mix on medium speed for 2 minutes, or until a creamy paste is formed. Add the corn syrup and continue mixing for one minute. Gently fold hazelnuts into paste until evenly mixed.
With a large spoon, evenly space six dollops of batter on a sheet pan lined with parchment paper. Allow batter to flatten. Bake for 8-10 minutes at 325 degrees, or until the baskets are golden brown. Remove from oven and carefully scrape the tuile off the pan with a spatula.
Quickly form it over an object in order to shape it like a blooming flower or small basket.
Bring all ingredients to a boil over a high heat to reduce by one-third, about 6 minutes. Remove from heat, puree, and strain. Return to heat, bring to boil, and whisk in slurry. Reduce heat and simmer for 10 minutes. Remove and allow the sauce to cool before serving.
Place a dollop of mousse on a plate followed by the basket. Fill the basket with mousse and top with fresh berries. Garnish dish with mixed berry sauce and confectionary sugar. Serves 4.
Recommended wine/beer for Basket of Berries:
Barros Tawny Port [Porto, Portgual]
Hazelnut, White Chocolate and Berries led me immediately to Port! Tawny Port spends at least seven years in the barrel. It is ready to drink when bottled, and often quite a treat for a sweet dessert that needs something soft and easy to enjoy. Barros is a Portuguese house, and they produce traditionally style Ports. A glass of this is a great way to draw an evening to a close!
View a list of local farms supplying ingredients from this recipe and episode, and search other local farm sources.