White Chocolate Mousse

2 t Gelatin (unflavored)
8 oz Low Fat Cream Cheese
3.5 oz Sugar
1 t Vanilla Extract
4 oz White Chocolate
2 oz Water
1 pts Low Fat Whipping Cream
2 t Sugar
½ lbs Florida Strawberries

1. Dissolve the gelatin in the cold water, melt in microwave.
2. Put cream cheese, sugar and vanilla in the mixer on medium speed until smooth .with no lumps, approximately 5 minutes.
3. Melt chocolate and set aside.
4. Whip ½ pt of the low fat whipping cream until almost sift.
5. Mix warm, melted chocolate into the cream cheese mixture.
6. Quickly mix the warm gelatin into the cream cheese mixture.
7. Fold the whipped cream into the cream cheese mixture.
8. Take the acrylic film and spray it with pan spray, and place it inside, around the 2½” opened stainless steel mold rings
9. Take four Florida strawberries sliced them and place the on the inside walls of the opened stainless steal mold ring.
10. Use a number 40 portion control scoop and portion two scoops per every mold.
11. Even the top the chocolate moose with an offset spatula
12. Place the chocolate mousse on a ½ sheet, with plastic wrap and put it in the refrigerator for 1 hour.

Tullie cookie

4 oz Butter, room temperature
4 oz Powder Sugar
4 oz Bread Flour
4 oz Egg Whites
½ t Vanilla Flavor
1 T Cocoa Powder

1. Preheat oven to 350
2. Cut stencil to desire shape.
3. Mis en place all ingredients required and equipment needed.
4. Cream the softened butter and powder sugar together, until smooth.
5. Incorporate the egg whites gradually
6. Add bread flour gradually.
7. Add the vanilla. (Don’t over mix).
8. Place stencil in a ½ sheet pan, pour and spread batter on top of the stencil, remove stencil.
9. Carefully place cookie around a desired shape and let it cool.

Strawberry Coulis

2 pts Florida Strawberries
2 oz Sugar
1 t Fresh Lemon juice
1 t Vanilla Extract
½ c Semi Sweet Chocolate Chips

1. Place Florida strawberries, sugar, fresh lemon juice, and vanilla extract in a blender and puree them.
2. Place the puree in to a sauce pan and bring it to a simmer, reduce the sauce to the desired consistency
3. In a round 4 qt place the chinos with cheesecloth, pour the sauce through the cheesecloth and pres with a 4 oz ladle.

Presentation

1. Place the tuille on a desired place, on the plate, melt the semi sweet chocolate chips and set aside.
2. Whip ½ pt of low fat whipping cream until stiff and smooth.
3. Carefully place the white chocolate mousse on the tuille .
4. Use strawberry coulis and melted chocolate to decorate the plate.
5. Place whipping cream in the pastry bag and pipe it on top of the white chocolate mousse.
6. For garnish slice a strawberry and place it on top of the mousse with mint laves, then fan a strawberry and place it on the side of the plate.