A Michelin Start Dessert: chocolate mousse crunch bars, banana lime ice cream, mango banana brunoise. The perfect balance of texture and flavor. Now, you can make it!
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Milk Chocolate Mousse Crunch Bars, Banana Lime Ice-Cream, Mango Banana Brunoise.
Make 3 Days Ahead.

Makes 16 Servings / Using a 9-1/2x13x1 inch (24x33x2.5cm) Baking Tray
There are some general guidelines to observe when designing your dessert plating. A plated dessert is a deconstructed dessert which means to take something apart; separate the components (usually three) and then plate them creatively. This plated dessert is just an example of what can be achieved by marrying perfect ingredients such as milk chocolate mousse praliné crunch bar, banana lime ice cream and mango and banana brunoise (a chocolate mousse bar weighs: 2.6 ounces / 80g). Don’t be afraid, make everything in advance and when ready, fire it up!

Measuring by weight is far more accurate than measuring by volume. If you are serious about baking and want to produce consistently excellent products, use a scale.

Caramelized Nuts
4 ounces (120g) chopped almonds
2.7 ounces (80g) chopped hazelnuts
A pinch of salt
7 ounces (210g) powdered sugar
Method
Toast nuts in a hot skillet or in a 375ºF (190ºC) preheated oven for about 10 minutes. Let cool. (Remove skin if desired). Meanwhile make caramel a sec (dry caramel). In a hot saucepan stir in powdered sugar over medium high heat and cook until it turns brown but not dark brown. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts on a silicon mat and let cool completely. Break into pieces (save some for decoration). While the food processor is running throw in the broken caramelized nuts and blend for 5 minutes or until completely smooth. Save 7 ounces (210g) for the praliné crunch and refrigerate what’s left for later use.

Praliné Crunch
7 ounces (210g) praliné
4 ounces (120g) milk chocolate (40 percent cocoa solids at least)
4 ounces (120g) feuillantine (dried crêpes) or unsweetened corn flakes
Method
Melt milk chocolate at 105ºF (41ºC). Mix the melted chocolate with the praliné and add feuillantine or broken corn flakes. Spread the mixture on a silicon mat, cover with plastic wrap and make a flat 1/4 inch (0.6mm) thick rectangle. Freeze crunch to harden and cut out a 11.5x8 inch (29x20cm) perfect rectangle. Save trimmings for later use. Place the crunch inside a 9-1/2x13x1 inch (24x33cm) baking tray lined with plastic wrap and store in the refrigerator. It can be kept frozen as well.

Milk Chocolate Mousse Crunch Bars, Banana Lime Ice-Cream, Mango Banana Brunoise.
Make 3 Days Ahead.

Milk Chocolate Mousse
0.6 cup (130ml) heavy cream
0.6 cup (130ml) whole milk
2 ea. (40g) yolks (freeze whites for later use)
2 grams gelatin sheet or powder*
13 ounces (400g) milk chocolate (40 percent cocoa solids at least), broke into pieces or use discs
1.6 cup (400ml) heavy cream, whipped but supple
*Two grams of powdered agar agar can be used in place of two grams of gelatin sheet or powder. Follow the instructions for activating agar agar with great care. It does not set at the same temperatures as gelatin.....