White Chocolate - Sunchoke Mousse Tartelettes with Blood Orange Panna Cotta and Blood Orange-Beetroot Jelly

Well, it seems that the beetroot-blood orange combination is unstoppable at least here at the "corner". However, after yesterday's soufflé it was not my intention to include sunchoke in this dessert, not at all! However now I am happy, that my original idea did not work out. First I planned to repeat the poppy seed mousse, but this time using white poppy. However, it just did not work out, because the components didn't stay together, so it ended up in the garbage. I thought, it is time to say good bye to this dessert, but then I remembered the sunchoke-white chocolate cake and I decided to use that combination in form of a mousse. The jelly on top turned out just perfect thanks to a blood orange and a half-blood orange that I mixed with the beetroot jelly. You can taste the beet, but it is not dominating, just right there, where it should be. If I would make these tartelettes again, I would use a dark chocolate ganache as the first layer, instead of some molten chocolate.

Ingredients:
for the cocoa pastry (adapted from Johnny Iuzzini)
140 g cold butter
150 g sugar
pinch of salt
1 egg
1 egg white
310 g flour
50 g cocoa powder
4 g baking powder

Cream butter with sugar and salt. Whisk in the egg and the egg white, then add the flour, cocoa powder and baking powder. Knead a dough, flatten and put it in the fridge for at least 1 hour. I have used about half of it, and that made 4 tartelettes, you can easily freeze the rest of the pastry. Blind bake the tart shells at 180°C in 10 cm diameter tartelette rings for about 10 minutes.


100 g white chocolate
50 g baked sunchoke + 1 tablespoon cream
60 g simple syrup
2 egg yolks
2 sheets gelatine
200 ml cream

Puree baked and peeled sunchoke with cream and stir in the previously soaked gelaint sheets into the still warm puree. Beat egg yolks with simple syrup over steam, so that the bowl is half way in the hot water. Beat until thick and creamy, then remove and keep on beating until it cools. Stir in molten white chocolate, then the sunchoke puree and finally fold in the beaten cream.


100 ml blood orange juice
100 ml cream
100 ml milk
1 vanilla pod
2 tablespoons sugar
2 gelatine sheets


Bring milk, cream with sugar and the vanilla seeds and pod to the boil. As soon as it is boiling remove from the heat, add blood orange jucei and discard the vanilla pod. Stir in the previously soaked gelatine sheets and let it cool to room temperature.

100 ml blood orange juice
50 ml beet juice
1 gelatine sheet

Bring blood orange and beet juice to the boil and stir in the previously soaked gelatine sheet. Let it cool to room temperature.Take the blind baked tartelettes shells and brush with molten chocolate or pour a layer of chocolate ganache on the bottom. Chill until it sets. Then pour a layer of room temperature panna cotta  on it and chill for 1-2 hours. Put 4 desserts rings on top and pour white chocolate-sunchoke mousse into the ring and chill for 2-3 hours. Finally pour a layer of blood orange-beetroot jelly on top and chill until it sets. Sprinkle with poppy seeds before serving.