| 1 | ?cup granulated sugar 1 cup honey white chocolate black -- pepper mousse: 7 ounces white choc coarsely chopped 1 ?cups heavy cream 5 tablespoons water -- divided 1 ?teaspoons unflavored powdered gelatin 4 large egg yolks 2 tablespoons orange liqueur 1 teaspoon freshly ground black pepper ?teaspoon granulated sugar make the apricot compote: in a medium saucepan, combine the apricots, water, sugar and orange liqueur. |
| 2 | Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves . |
| 3 | Bring the mixture to a boil; reduce the heat to medium-low and simmer the mixture for 5 minutes. |
| 4 | Remove the pan from the heat and allow it to cool for 15 minutes. |
| 5 | Remove 12 whole apricots from the compote and set them aside for garnish. |
| 6 | Pour the remaining compote into the bowl of a food processor fitted with the metal blade. |
| 7 | Process the mixture for 30 to 45 seconds, until smooth. |
| 8 | Transfer the purie to a small bowl, cover and refrigerate until ready to use. |
| 9 | Make the ginger-sesame tuiles: in a small bowl place the flour, sesame seeds and ginger. |
| 10 | Using a whisk, gently stir the dry mixture until combined. |
| 11 | In a medium saucepan combine the butter, sugar and honey. |
| 12 | Cook the mixture over medium heat, stirring occasionally, until the butter is melted, about 5 minutes. |
| 13 | Transfer the mixture to a 4 l/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. |
| 14 | At low speed, gradually add the dry flour mixture to the butter-honey mixture. |
| 15 | Scrape down the side of the bowl with a rubber spatula. |
| 16 | Continue to mix the batter at low speed until just warm, about 5 minutes. |
| 17 | Cover the bowl and allow the batter to sit at room temperature for 2 hours. |
| 18 | Position a rack in the center of the oven and preheat to 375°F. |
| 19 | Spray a baking sheet with nonstick cooking spray. |
| 20 | Drop two 1 teaspoon-size balls of the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at a time, to get an idea of how they will spread in your oven). |
| 21 | Bake the tuiles for 4 to 6 minutes, until golden brown. |
| 22 | Allow the tuiles to cool for 3 to 5 minutes on the baking sheet, then carefully transfer them with a spatula to a wire rackto cool completely. |
| 23 | Continue this baking process, respraying the baking sheet as necessary, until all the batter is used. |
| 24 | Continued........ |
