Wolfgang Puck WPPSM050C Frozen Strawberry Mousse, Wolfgang’s Sachertorte, Preparation

TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 25

Frozen Strawberry Mousse

Serves 8

INGREDIENTS

1 1/2 quarts strawberries, hulled

2 large egg whites

2 tablespoons sugar

3 tablespoons water

6 tablespoons sugar

1 cup heavy cream, whipped Grand Marnier, for sauce

METHOD

1Reserve 8 - 10 strawberries for sauce. Pureé the rest in a food processor and chill.

2In the mixer bowl with the whisk attached, whip the egg whites on speed 3 until soft peaks form. Slowly add the 2 tablespoons of sugar and continue to beat until shiny stiff peaks form.

3In a small sauce pan with a candy thermometer, heat the water and 6 tablespoons of sugar to 240°, which is soft ball candy stage.

4Slowly pour the hot candy liquid into the egg whites with the mixer on speed 3. Continue to beat until the bowl is cool to the touch.

5Combine egg whites with 1 1/2 - 2 cups of strawberry pureé. Fold in the whipped cream. Check for sweetness.

6Pour into a 5- or 6-cup mold or 8 small individual molds. Freeze overnight.

7Strain remaining strawberry puree and perfume with Grand Marnier.

8Before serving, place molds in refrigerator for 30 minutes.

PREPARATION

To serve, unmold mousse onto dessert plate and surround with sauce. Garnish with a berry.

Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen (Houghton Mifflin Co., 1998)

Wolfgang’s Sachertorte

Serves 10

INGREDIENTS

1 pound bittersweet chocolate, cut into small pieces

2 ounces unsweetened chocolate, cut into small pieces

8 ounces unsalted butter
3/4 cup sugar	Filling and Glaze ingredients
12 large eggs, separated
1 teaspoon vanilla extract	1 cup apricot preserves
2 tablespoons sugar	1 tablespoon apricot brandy
1/2 teaspoon salt	10 ounces bittersweet chocolate
flour for dusting pan	2 tablespoons butter

METHOD

1Preheat oven to 350°.

2Butter and flour a 9-inch springform pan.

3In a double boiler, melt the chocolates.

4In mixer bowl fitted with flat beater, cream butter, 3/4 cup of sugar, the egg yolks and vanilla. Add melted chocolate. Remove to another bowl.

5Place egg whites in thoroughly cleaned and dry mixer bowl with the whisk attached. Beat egg whites and salt on speed 3 until stiff peaks form. Add the 2 tablespoons sugar to the whites with the machine running.

6Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently yet thoroughly.

7Turn cake batter into prepared cake pan. Bake for 1 hour. To check for doneness, insert a toothpick gently into cake. It should come out dry. Remove the ring from the cake and cool on a rack.

8To make the filling, place one cup apricot preserves and 1 tablespoon apricot brandy in food processor and process until smooth. Set aside until ready to use.

9When cake is cool, slice in half horizontally to make two layers. Spread two thirds of the apricot filling on the bottom layer. Place the second layer on top and lightly brush the entire cake with a thin layer of preserves.

10To make the glaze, melt 10 ounces bittersweet chocolate and 2 tablespoons butter in a double boiler. Remove from heat and cool until it reaches glazing consistency. Spread over cake and chill.

11Remove Sachertorte from refrigerator 1 hour before serving.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

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