FINGER LIME MOUSSE WITH WHITE CHOCOLATE GANACHE!

FINGER LIME MOUSSE WITH WHITE CHOCOLATE GANACHE! A recipe not to be missed!

Ingredients

Tart Dough
120 g Butter, cold
90 g Confectioners’ sugar
30 g Almond flour
235 g All-purpose flour (10% protein flour)
1 Egg

White Chocolate Ganache
150 g White Chocolate, I like to use Callebaut W2
50 g Double Cream
15 g Glycose syrup

Finger lime mouse
2,5 Gelatine Sheets
35 g Fruit of Finger limes – 7-8 finger limes – 5-6 for the cakes – 2 for decorations. Or 2 tbs Lime juice
35 g Granulated sugar
2 tsp vanilla bean paste
100 g Greek yoghurt
200 g Heavy cream

How to do

White Chocolate Ganache
In a small pot, warm up the heavy cream until it starts bubbling. Pour it over the white chocolate and glucose syrup. Let it sit for 1 min. Carefully stir around, with a spatular or spoon, until cohesive and smooth. Don’t whisk around too much, as you don’t want air bubbles in. Take a hand blender to blend it together, this can also help if there are any pieces of chocolate that hasn’t melted.

Transfer to piping bag and let it chill down in the fridge for 1-2 hours.

Finger lime mouse
In small pot, heat the finger lime fruit, sugar and vanilla bean paste.

Take out the greek yogurt to become room temperature, while making the finger lime sirup. Meanwhile bloom the gelatine sheets in cold water for 5 min. Once the finger lime and sugar has liquified, take it off the heat and squeeze the excess water off the gelatine and whisk the gelatine quickly into the sirup until smooth. Pour it into a bowl and cover it with some cling film and let it cool down until hand warm. It takes only a few minutes.

Once the finger lime has become hand warm mix it together with the greek yogurt.

Whip the whipping cream until soft peaks. Add 1/3 of whipped cream to the finger lime/ greek yogurt mixture, and fold it together with a rubber spatular. Once it’s almost combined, gently fold it together with the remaining whipped cream.

Pour the mixture into a piping bag, as it is easier to dispense into the silicone mould.

Pour into the mould and take the white chocolate ganache out of the fridge. Add a line of the white chocolate ganache in the middle of the mould.

Even out the mousse with a palette knife and place it in the freezer and leave for a minimum of 4 hours or leave it overnight.

Tart Dough
Cut the butter into cubes. Add the butter, confectioners’ sugar, almond flour and all-purpose flour into a bowl. Rub the butter, and the rest of the dry ingredients in the bowl, until the butter and the dry ingredients are combined a bit. Add the egg and collect the dough until the dough just comes together without kneading it. It’s important that you don’t over mix with your hands, you should combine the ingredients until it’s cohesive. Let it rest in the fridge for 30-60 min or whenever you need it. You can also make it the day before using it.

Turn on the oven on 160°C fan oven (325°F).

Take the dough out of the fridge and cut it into two pieces. The dough make for leftover dough, so save one part for another time in the freezer or fridge, by wrapping it well in cling film and a plastic bag, or make cookie sandwiches or another tart with it.

Roll the dough out between two sheets of parchment paper to a thickness of 2mm. Place it in the freezer for 5 min.

With the cutter that comes with the silicon mould, use the wider side and cut out your tart base. Remove the excess dough.

Place in the freezer for 10 min and then bake for 20 min or firmed up.

Let it cool off completely on a wire rack.

Assembling
Take the mousse out of the freezer and out of the mold. Place the mousses on the tart base. Let the mousse defrost in the fridge for 2-3 hours..

Decorate with crystallised white chocolate and finger lime fruit.