1993 U.S. WORLD PASTRY CUP TEAM RECIPE

White Chocolate-Almond Bavaroise

Portion: 4 to 5 Hexagon Containers

Procedures:

1. Place the Almond Paste (in small pieces) into the pot. Add the milk and heat over a stove. Constantly stir the mixture and do not boil. Once the flavor of the almond has been extracted into the milk, add in the white chocolate. Once the chocolate dissolves, liason the egg yolks in the mixture. Immediately add in the gelatin sheet. When completely dissolved, strain the mixture through a fine mesh china cap. Set aside to cool.

2. Whip the egg whites and the sugar to a soft peak meringue. Next whip the whipping cream to a soft whipped consistency.

3. Chill down the liquid mixture (1) over an ice bath. Once the mixture has reached the congealing stages, start to gently fold in the whipped cream. When the cream is incorporated, fold in the soft meringue.

4. To assemble: Place almond cake on bottom of chocolate hexagon container, sprinkle with Amaretto liqueur. Using a pastry bag, with a plain #5 pastry tip, pipe in almond white chocolate mousse in center level of container. Put in second layer of cake. Fill in remaining space with mousse. Garnish with fresh fruit.