Name: White Chocolate and Candied Kumquat Charlotte
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 10 serving(s)
Ingredients: 2 cups (500 ml) kumquats washed and thinly sliced; 1 cup (250 ml) water; 1 cup (250 ml) sugar; 6 eggs, separated; 3/4 cup (180 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 3/4 cup (180 ml) flour; 1 package gelatin; 1/4 cup (60 ml) cold water; 2 tablespoons (30 ml) corn syrup; 10 oz (300 g) white chocolate, chopped; 2 egg yolks; 1/2 cup (125 ml) sour cream; 2 1/2 cups (625 ml) 35% cream; 1 large orange, peeled and cut into skinless segments; Powdered sugar

Preparation

Candied Kumquats
- In a saucepan, cover the kumquat slices with cold water and bring to a boil. Drain, rinse under cold water, and cover again with cold water. Repeat twice to mellow the bitterness of the fruit. Drain the kumquats and return to the pan with the water and sugar. Simmer over medium / low heat until the syrup thickens and reaches 118 °C (240 °F) on a candy thermometer. Drain the kumquat slices. Place on parchment paper. Separated from each other using small oiled tongs. Set aside.
Cookies
- Preheat the oven to 180 °C (350 °F). In a bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add 60 ml (1/4 cup) of the sugar. Continue to beat until stiff peaks form. Set the meringue aside. In another bowl, beat the egg yolks with the remaining sugar and the vanilla for 3 minutes. With a spatula, gently fold into the meringue, alternating with the sifted flour. Place the batter in a pastry bag and make 7.5-cm (3-inch) long by 2.5-cm (1-inch) wide cookies on a buttered and floured baking sheet. Leave 2.5-cm (1-inch) space between each cookie. Place on the rack in the middle position of the oven and bake for 15 minutes. Detach from the baking sheet. Cool on a wire rack. Make sure you have fifty cookies.
White Chocolate Mousse
- Line a 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap, letting it hang over the sides of the pan. In a bowl, bloom the gelatin in 2 tablespoons (30 ml) of the cold water for about 2 minutes.
- In a small bowl, bring the remaining water and the corn syrup to a boil in the microwave. Pour over the gelatin mixture and stir to dissolve completely. Add the chocolate and melt in the microwave, checking and stirring every 10 seconds. Stir in the egg yolks. Stir in the sour cream. In a bowl, whip half the cream. Gently fold into the white chocolate mixture. Reserve the other half for garnish.
- Pour half the mousse into the pan. Cover with about 8 to 10 cookies. Layer with the orange segments. Cover with the remaining mousse and cover with cookies. Fold the plastic wrap to cover the charlotte. Refrigerate for at least 4 hours. Open the plastic wrap from the top of the mousse and unmould onto a serving plate. Remove the plastic wrap. Dust twenty cookies with powdered sugar. Lightly press the cookies against the sides of the charlotte. Whip the remaining cream. With a pastry bag filled with the whipped cream and fitted with a star tip, garnish the top of the charlotte. Garnish with the confit kumquats. Refrigerate until ready to serve.

White Chocolate and Candied Kumquat Charlotte

Categories

Ingredients

Candied Kumquats

Cookies

White Chocolate Mousse

Preparation

Candied Kumquats

Cookies

White Chocolate Mousse

Personal Note