Ingredients
- 8 egg yolks
- 1/4 cup sugar
- 1/4 cup grand marnier
- 1/4 cup water
- 2 teaspoon lemon juice
- 6 ounce white chocolate
- 2 cup heavy cream
Preparation
Baking Directions:
Whisk egg yolks and sugar together in a medium stainless steel mixing bowl.
Stir in the Grand Marnier, water, and lemon juice.
Place the bowl over a pot of simmering water.
Whisk the eggs quickly until the mixture becomes thick and doubles in volume (a couple of minutes).
Remove the bowl from heat and whisk in the white chocolate until smooth.
Allow to cool to room temperature, stirring occasionally.
Whip the cream using an electric mixer until soft to medium peaks form.
Fold into the chocolate mixture with a rubber spatula.
AssemblyCut circle of sponge cake to fit at the bottom of an eight-ounce glass (designed for ice cream, trifle, sundaes, etc.)
and place it in bottom of glass.
Drizzle additional syrup onto the circle of cake.
Top the cake with a 2-ounce scoop of mousse, using the back of a spoon to spread the mixture evenly.
Then sprinkle approximately 1 tablespoon of rhubarb compote onto the mousse.
Repeat once more, starting with a layer of cake (the size of this will likely be different than the first, assuming the glass has sloped sides), then mousse, and ending with the rhubarb compote.
Garnish with a chiffonade of fresh mint or basil and some rhubarb chips (see below).
