Chef Bruno Feldeisen, from Yew and the Four Seasons Hotel, is heading to New York next week to compete against North America’s best pastry chefs. He is the only Canadian invited to the 25th Annual US Pastry Competition. Inspired by Vancouver’s unique culinary culture, he created this recipe, one of several he will be presenting to the judges.
Dark Chocolate Mousse Salted Caramel & Pineapple Yuzu Compote
Dark Chocolate Salted Caramel Mousse
2 cups Van East Roasters Madagascar dark chocolate
1 cup granulated sugar
1 tablespoon corn syrup
1 cup cream
2 tablespoons butter
1 pinch Canadian West Coast Harvest Sea Salt or any kind of Canadian sea salt
1 ½ cups whipped cream (keep aside)
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Place the chopped chocolate in a medium bowl.
In a medium sauce pan, oven low heat, stir with a wooden spoon, the sugar and corn syrup together until it caramelizes.
Once it reaches a nice amber light color, slowly pour the cream and stir together until the caramel is dissolved. Add the butter and the pinch of sea salt.
Pour over the chopped chocolate and using a hand whisk, stir until smooth.
Fold in the whipped cream when the chocolate cream is lukewarm. Place in a refrigerator until needed.
Pineapple Yuzu Compote
1 cup of fresh pineapple, diced into ¼ in cubes
1 ½ cups pineapple juice
½ vanilla bean, cut in half lengthwise
1 cardamom pod
½ cup granulated sugar
2 tablespoon yuzu juice
1 tablespoon corn starch
1 lime zest
Bring the pineapple juice, vanilla bean and cardamom pod to a boil. Mix sugar and corn starch together and mix into the pineapple juice. Add the yuzu juice. Bring to a quick boil.
Pour into a small bowl. Fold in the diced pineapple and lime zest.
Remove the vanilla bean and cardamom pod.
Chill until needed.
Assembly:
Using a warm spoon, scoop a generous amount of chocolate mousse and place in the middle of a bowl plate.
Spoon a generous amount of pineapple yuzu compote as a topping.
Enjoy!
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