GOLDEN GLOBE AWARDS 2016 MENU RECIPES - DESSERT

Flourless Grand Marnier Carmella

Lemon Mousseline Croquatine
California Almond Cake
Strawberry, Blueberry, Kiwi and Mango Coulis

Carmella Filling
Ingredients:
- 1.5 oz acacia honey (or any good quality honey)
- 2 oz fine granulated sugar
- 0.5 oz butter (room temperature)
- 2.5 oz heavy whipping cream
Procedure:
-

Scale the honey and the sugar into a small saucepot and place on the stove with a small flame.
Scale the butter and set aside
Scale the heavy whipping cream into a small saucepot and place onto the stove with a small
flame.
As the honey/sugar mixture begins to simmer, stir through with a wooden spatula to be sure the
bottom does not burn. Continue to cook to a golden caramel color.
Now add the butter to the hot liquid sugar/caramel. The mixture will begin to rise, be careful as
you continue to stir through the mixture until the butter is completely melted.
As the cream begins to steep, remove from the heat and slowly pour this into the hot honey
mixture while continuously stirring with the wooden spatula. Again, the hot honey mixture will
rise. Carefully add the remaining cream in steps until completely incorporated.
Stir through until smooth and remove from the heat. Set aside at room temperature to cool.
When cool, cover with plastic and set aside until ready to use.

Chocolate Grand Marnier Mousse

- 0.10 oz gelatin leaves (2ea.)
- 1 oz Grand Marnier
- 1.5 oz fresh orange juice
- Zest from the oranges used
- 2 oz corn syrup
- 9 oz dark bittersweet chocolate
- 1 pint soft whipping cream

Procedure:
- Bloom the gelatin in ice water.
- Finely chop the chocolate and set aside.
- Scale the orange juice and the corn syrup into a small sauce pot and bring to a boil.
- Mix the gelatin (without the water) and Grand Marnier together with a hand held wire whisk
and add to the hot orange juice mixture. Continue to stir until completely dissolved.
- Add the fine chocolate and continue to mix through until smooth. Return to the heat if
necessary while continuously stirring with the wire whisk.
- Whip the cream to a very soft peak.
- Pour the chocolate mixture on top of the soft cream and carefully combine with a spatula. Do
not over mix.
- Cover with plastic wrap and allow to set in the cooler until ready to use.
To Assemble:
- Take the carmella filling and place on top of the prepared chocolate mousse.
- Carefully blend together with a hand held spatula to give a marble effect. Do not mix
completely.
- Prepare a sheet tray with a sheet of plastic wrap on top.
- Place a medium sized table spoon into boiling water and proceed to make cannels until the
mousse is used up.
- Place these cannels onto the plastic wrap and freeze until completely set.
- When ready to use, spray the cannels with melted dark chocolate that has been thinned down
with cocoa butter.
- Set aside in the cooler until ready to plate up.

California Almond Cake

Ingredients:
-

16 oz Blue Diamond Almond Paste

8 oz soft butter
12 oz sugar
3.5 oz Triple Sec
6 oz fresh eggs
4 oz All Purpose Flour
1 tsp baking powder

Procedure:
- Cream together the almond paste, soft butter and sugar using the paddle attachment.
- Slowly add the Triple Sec and the eggs. Do not over mix!
- Sift together the flour and the baking powder. Add to above and mix only until blended.
- Generously brush soft butter into 9 - inch diameter cake mold and dust with flour.
- Bake at 350 degrees for 50 60 minutes.
- Allow to cool and turn out.
- Save in the cooler until ready to use.
- Cut into 12 16 slices and dust with powder sugar before serving.

Lemon Mousseline
Croquatine:
Ingredients:
- 1.75 oz cocoa butter
- 1.75 oz white chocolate
- 1.75 oz dark chocolate
- 12 oz almond or hazelnut praline paste
- 6 oz crushed wafer cookies
Procedure:
- Prepare a mold or casserole dish, roughly 12X8 and place wax paper or parchment paper into
the bottom of the mold.
- Place the cocoa butter into a small sauce pot and begin to melt over a small flame. Continue to
cook until hot, but not boiling.
- Chop the white chocolate and the dark chocolate into small pieces and add this to the hot cocoa
butter. Stir through until completely melted and smooth.
- Scale the praline paste and the wafer cookies into a mixing bowl and begin to combine in your
mixer using the paddle attachment.
- Add the hot chocolate mixture and continue to mix on a slow speed until completely blended.
- Pour the mixture into the prepared mold and spread out evenly with a hand held offset spatula.
- Place into the cooler until set.
- When set, cut out 2-inch round disks and set aside until ready to assemble.
- (Note: Scraps can be re-melted and used again. Or, chop and sprinkle over favorite ice cream.
Praline paste can be substituted with a good grade peanut butter. The cookie wafers can be
substituted with Rice Krispies or similar, keeping in mind, this will alter the flavor profile!)
Crme Anglaise
Ingredients:
- 10 oz milk
- 10 oz heavy cream
- 2 oz granulated sugar
- 4 oz egg yolks
Procedure:
- Boil milk and heavy cream to a boil
- Mix granulated sugar and egg yolk before adding to the hot milk/cream mixture
- Cook to 85 degrees C/185 degrees F and homogenize with the hand blender
Pistachio Insert
Ingredients:
- 7 oz crme anglaise
- 2 oz pistachio paste
- .10 oz gelatin leaves (2 each)
- 7 oz heavy cream 35%, soft whipped

Procedure:
- Bloom the 2 gelatin leaves in ice water
- Add the cream anglaise slowly to the pistachio paste
- Mix well and add the soft gelatin leaves (without water). Warm up while stirring with a hand
held whisk to be sure gelatin completely melts.
- In the end, add the soft whipping cream and fold together.
- Place cream into a piping bag and set aside until ready to assemble dessert.
Lemon Mousseline
Ingredients:
- 14 oz crme anglaise
- 6.5 oz white chocolate couverture
- .20 oz gelatin leaves (3 each)
- 3.5 oz lemon juice
- 10.50 oz heavy cream 35%, soft whipped
Procedure:
- Bloom the gelatin in ice water.
- Warm up the crme anglaise while stirring with a hand held whisk.
- Add the gelatin and the white chocolate couverture (chopped in small pieces) and stir until
melted and smooth.
- Remove from the heat and add the lemon juice.
- Fold in the soft whipping cream.
To Assemble:
- Pipe the lemon mousse into a small sphere mold and fill up.
- Carefully pipe in the prepared pistachio cream into the center and continue until mold is full.
- Place in freezer until completely solid.
- Place 2 of the spheres together to form a round ball.
- Pip a little raspberry jam onto the prepared croquatine disks and spray with white chocolate
(thinned with cocoa butter). Be sure the spheres are very cold before spraying as this will give a
nice texture to the white chocolate.
Strawberry, Blueberry, Kiwi and Mango Coulis
Note: The recipe for all three coulis will be the same. The recipe can be cut in half, but you need to be
careful with cooking time so it does not reduce to quickly and burn the bottom of the pot.
Ingredients:
-

8 oz fruit puree
3 oz sugar
2 oz water

Procedure:
Bring all ingredients to a boil in a sauce pot and turn down heat to low. Simmer for about 8 10 minutes
until the sauce thickens. Pour into a casserole dish or bowl and cool down immediately. Cover with
plastic wrap and save in the cooler until ready to use.
You may also add additional flavors:
-

Strawberry: lemon zest and pinch of coarse black pepper

Mango: lime zest
Blueberry: orange zest

The water in the recipe can also be replaced with fruit juice or alcohol such as Grand Marnier, rum,
Kirsch, etc.