Jardin d'amour: White chocolate, caramel and berry plate dessert

I always dream about desserts and sweet, what I want to eat or what I want to make ^^.

Some of them can be made, and many of them are only drawings in my sketch book, haha. But I'm still happy to dream and let my imagination go wherever it wants.
Lately I started to think about plate dessert, it's not like making entremets, they come in one plate not one piece, ^^. The plate dessert can be simple or complicated, but the most important thing is the tastes of each elements need to accompany other thing in the same plate.
For this plate, I use caramel, white chocolate and berry and the main flavors, they have to be eaten together. Both caramel and white chocolate give sweet taste, so the tangy sweet of the berry jelly will brake the sweetness down. The decorate item are dark and white chocolate, dark chocolate is not only for its brown color, but the taste of it is needed too, a bit of bitterness make this dessert more enjoyable, hehe, the white chocolate is added because I want the white butterfly ( the name of the dessert is garden of love so I want the butterfly, haha), so if you want to create this menu at home you can omit it.
I had a lot of fun making this dessert, ^^, when my family members told me that they wanted to eat it, I rushed to the refrigerator and assemble the desserts for them. Putting each element into the plate, tried my best to make it beautiful, I have a feeling that I fall in love with the plate dessert already, haha.

Jardin d'amour: 

White chocolate, caramel and berry plate dessert 

Serves 6 (I use 5.5cm dessert rings)

Pâte sucre
125g ....................................... Cake flour
0.5g ........................................ Baking powder
75g ......................................... Butter
47g ......................................... Icing sugar
25g ......................................... Egg
20g ......................................... Almond powder
1/8tsp .................................... Vanilla extract

Caramel mousse
60g ........................................... Granulated sugar
20g ........................................... Butter
48g ........................................... Whipping cream (A)
40g ........................................... Egg
3.4g .......................................... Gelatin sheets
160g ......................................... Whipping cream (B)

White chocolate mousse

70g ............................................... Whipping cream

½ ................................................. Vanilla bean

25g ............................................... Egg yolks

4.5g ................................................. Gelatin sheets

100g ............................................. White chocolate

100g ............................................. Whipping cream

For serving
...................................................... Dark chocolate
...................................................... White chocolate
...................................................... Berry Vodka jelly
...................................................... Fresh strawberry

 Beat the butter in the bowl until the butter is smooth. Gradually add the icing sugar, vanilla, mixing until combine.

 Add the almond powder and flour, baking powder mix until combine use your hand to knead briefly smooth.

Warp and refrigerate for 30 minutes.

Preheat the oven to 180 °C
Roll into 3mm thick and pick with bamboo stick or fork.
Bake blind for 15 minutes until the edges are very lightly brown.
Remove the weight and bake for 5 minutes more
Remove from the oven and immediately cut into desired size.

Make the caramel mousse

Bloom the gelatin sheets in iced cold water. 
Warm the whipping cream (A), in the microwave.
Put the sugar into the pan, place over medium heat and cook until amber. Add the butter stir until melt.
Take the pan out of the heat and pour the whipping cream (A) into the pan, stir until combine.

 Put the gelatin in the caramel pan, stir until melt.
Slowly pour the hot caramel mixture into the egg, stir all the time.
Pass the mixture through a sieve and let it cool completely.

Whip the whipping cream (B), until soft peaks form.
Stir 1/3 of the  whipping cream into the caramel, then pour the caramel mixture back into the whipping cream bowl, fold to combine.
Pipe the mixture into dessert rings, and refrigerate until ready to serve.

Make the white chocolate mousse

Bloom the gelatin sheets in iced cold water. 
Beat the egg yolks with the vanilla bean, boil the 70g of whipping cream, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan out of the heat and stir in the gelatin and white chocolate.
Let the mixture cool.

Whip the whipping cream until soft peaks form.

Fold 1/3 of the whipping cream into white chocolate mixture.

Pour the white chocolate mixture back into the whipped cream bowl, fold to combine.

 Pipe the mixture into dessert rings, and refrigerate until ready to serve.

Serving
Melt some of the Berry Vodka jelly to use as a sauce.
Place the Pâte sucre on the plate, follow by the caramel mousse.
Place the dark chocolate sheet over the caramel mousse and top up with white chocolate mousse. Place the  Berry Vodka jelly on the plate.
Decorate with dark chocolate, white chocolate and berry sauce.

Ready for serving!

One for you!

Jardin d'amour: White chocolate, caramel and berry plate dessert