This is the third in a series of three white chocolate mousse tartlets for the holiday season, look to the end of the article for other recipes.
Although all three of the white chocolate mousse tartlets in this series have the same simple base, the toppings (or additions, if you would like to mix them in with the mousse) make all the difference. They elevate what is in its own right something magnificent. This is my personal favorite among the three.
The cranberry compote contrasts wonderfully against the sweet silkiness of the white chocolate mousse in a way it never could against a milk or dark chocolate. The flavors start out in-your-face, but then blend into something I can only describe as a symphony of flavors and textures unlike any I’ve had before, but I’ll be looking for it in other foods.
If I had to give a description of the way this tartlet tastes, I think I’d compare it to cranberry juice and vanilla bean ice cream, but that really does it no justice. It’s just so much more than that. You really just have to make this for yourself and see what the end result is. Trust me, you’ll love it. I did, and i usually can’t stand white chocolate.
White Chocolate Mousse Tartlets with Cranberry Compote
Ingredients:
- White Chocolate Mousse
- 2 packages (2.1 0z each) frozen mini fillo (or phyllo) shells (30 total), thawed
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 3/4 cup water
- 2 tbsp honey
- 2 tbsp lemon, lime or orange juice
- A pinch of salt.
Method:
Heat water, sugar, lemon juice and salt in a small sauce pan over medium heat until just simmering and all sugar has dissolved. Add cranberries to syrup and reduce heat to low, stirring frequently. Cranberries wil burst, then begin to break apart. This is what you are after.
Stir until cranberries have all but broken down and syrup has turned a vivid red. Remove from heat.
Transfer White Chocolate Mousse from bowl to a 1 gallon zip top bag (or a pastry bag with a pretty tip, if you have or prefer it). Cut approximately 1/2 inch opening in one corner of bag: evenly pipe mousse into each pastry shell.
Drizzle Cranberry compote over tartlets and serve immediately. (The cranberry sauce will melt the mousse)
Share and Enjoy
What I would have done differently had I thought of it at the time:
In this case…. Nothing at all.
Links to other recipes like this:
{ 4 comments… read them below or add one }
Awwww…that was the best. You are killing me but at least now I know what I am making for Christmas!!!
mmm, that looks great. i love the cranberry compote. it sounds delicious with the white chocolate!
Wow!!!! these look delicious!!! sorry you live so far, I would of visit you for one of this delicate pastry.
regards from Spain
Looks quite decadent, Jerry, and I love cranberries so you had me at that. Those phyllo cups are pretty cool. I’ve not seen them around here and just mess with huge sheets of it. A lot of cussing goes on, but I usually get what I want. Guess I should look around for yours to save me some grey hairs!
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