Peach Mousse in a Pecan Cursted Cannoli

Ingredients:

Peach-Buttermilk Mousse in a Pecan Crusted Cannoli with Balsamic Kumquat Reduction

Pecan Crusted Cannoli Shell:

Ingredients:

1/4 oz Pecans (crushed)
2 oz Semi-Sweet Chocolate
2 cups Sugar
3 tbsp Buttermilk

Slowly melt the chocolate over a baine marie.

Step 1:

Whisk in the buttermilk.

Step 2:

Add a few drops of water to the sugar and caramelize it.

Step 3:

Caramelized:

Step 4:

Whisk in the pecans, allow to cool slightly. Whisk in the chocolate.

Step 5:

Spread on a silpat and place a sheet of wax paper over it. Roll until thin. (I ended up reheated and rolling this out thinner, since it's too thick as pictured).

Step 6:

Reheat until pliable by sticking in a 500F oven for a few minutes. Roll over greased cannoli mold and allow to cool. Remove mold.

Step 7:

Peach-Buttermilk Mousse:

Ingredients:

1 Peach (sliced)
1/2 bean Vanilla
1/4 cup Sugar
6 oz White Chocolate
1 cup Cream
1 1/2 cup Buttermilk
3 Egg Yolks
2 oz Sugar

Add the peaches to a hot pan. Sprinkle with sugar and add the vanilla bean.

Step 8:

And 1/3 of the buttermilk. Reduce until the peach is soft.

Step 9:

Puree.

Step 10:

Melt the chocolate over a baine marie. Whip the cream with the other 2/3s of the buttermilk to soft peaks - refrigerate.

Step 11:

Whisk together the egg yolks and sugar until soft and fluffy. Heat up the peach puree until boiling. While whisking continuously, add peach puree to eggs and whisk until cooled.

Add the eggs to the chocolate. Fold the chocolate into the whipped cream. Refrigerate for 30 minutes or so until set.

Step 12:

Balsamic Kumquat Reduction:

Ingredients:

1 cup Simple Syrup
1/4 cup Grand Marnier
10 Kumquats (quartered)
2 tbsp Balsamic vinegar
1 tbsp Honey
juice from 1 Blood Orange

Poach the kumquats in the simple syrup until soft.

Step 13:

Reserve a few for a garnish.

Step 14:

And continue to reduce syrup by half. Add remaining ingredients and reduce until syrup-thickness.

Step 15:

Puree, strain.

Step 16:

Plating:

Ingredients:

2 Cannoli Shells
Peach-Buttermilk Mousse
6 pistoles Semi Sweet Chocolate
Candied Kumquats
Balsamic Kumquat Reduction
Whipped Cream

Melt the chocolate in a piping bag and pipe some designs (I always do extra in case some get messed up - you can see the splotches on the last few I did as the chocolate was cooling near the tip of the bag).

Step 17:

Pipe the mousse into the cannoli shells and arrange on a plate. Place a quenelle of whipped cream between the center and garnish with the chocolate design, kumquats, and reduction.