Colleen Dolan

Colleen Dolan of Lenexa, Kan.      
Raspberry Mango Bombe with Citrus Meringue Glace Mandarin Gelee and Pearled Pear Compote
 
Dolan attends Shawnee Mission West High School and Broadmoor Technical Center. Her recipe was originally submitted in the Healthful category.
 
Mousse Base
Ingredients
1/4 cup part skim ricotta cheese
3 tablespoons nonfat plain yogurt
2 tablespoons grade A maple syrup
1/4 teaspoon vanilla extract
 
Method of Preparation
1. Place ricotta cheese in blender and blend until smooth
2. Scrape down the sides of the blender and add the rest of the ingredients; blend until smooth.
Refrigerate until needed.
 
Simple Syrup
Ingredients
2/3 cup water
2/3 cup granulated sugar
 
Method of Preparation
1. Place both ingredients in a saucepan and cook over medium heat, stirring occasionally, until the sugar has dissolved completely.
 
Raspberry Puree
Ingredients
1/2 stick cinnamon
1/2 pint fresh raspberries
2 tablespoons balsamic vinaigrette
1/3 cup simple syrup
 
Method of Preparation
1. Crack the cinnamon stick into three to four smaller pieces.
2. Put all ingredients in a saucepan and stir frequently over medium heat until the raspberries begin to break down and puree starts to thicken, approximately 4-7 minutes.
3 Strain through two sieves overlapping one another into a small bowl, let cool.
Set aside.
 
Mango Puree
Ingredients
1/2 cup mango, peeled and chopped
1/3 cup simple syrup
1 tablespoon Mandarin tangerine juice (approximately 1 mandarin tangerine)
Pinch of salt to taste
 
Method of Preparation
1. Combine all ingredients in a blender and blend until smooth
2. Strain through two sieves overlapping one another and set aside
 
Raspberry Mousse
Ingredients
1/2 cup raspberry puree
1/4 cup mousse base
1 and 1/2 sheets gelatin
1 egg white
1 tablespoons granulated sugar
 
Method of Preparation
1. Combine the raspberry puree and the mousse base. Add the gelatin and let soften, approximately 2-5 minutes.
2. In a stand mixer, whip the egg white until foamy, then add the sugar and whip until stiff peaks form.
3. Place the puree mixture over a pot of boiling water until the gelatin is completely dissolved.
4. Fold in the egg white gently into the puree.
5. With a number 24 scoop, place one scoop of mousse in the bottom of a four ounce bombe mold.
 
Mango Mousse
Ingredients
1/2 cup mango puree
1/4 cup mousse base
2 sheets gelatin
1 egg white
1 tablespoon sugar
 
Method of Preparation
1. Combine the mango puree and the mousse base. Add the gelatin and let soften, approximately 2-5 minutes.
2. Whip the egg white until foamy, then add the sugar and whip until stiff peaks form.
3. Place the puree mixture over a pot of boiling water until the gelatin is completely dissolved.
4. Fold in the egg whites.
5. With a two ounce scoop, place one scoop of mousse on top of the raspberry mousse.
6. Freeze until needed.
 
Mandarin Gelee
Ingredients
2 tablespoons mandarin tangerine peel
1/2 cup mandarin tangerine juice
1 cup granulated sugar, divided
1 sheet gelatin
2 tablespoons water
 
Method of Preparation
1. Using a chef’s knife, scrape off the pith of the peels and slice into thin strips.
2. Mix the juice and 1/2 cup of sugar together in a small saucepan and stir occasionally until sugar is completely dissolved.
3. Add the peel and cook until the peels soften, approximately 1-3 minutes.
4. Take off heat and strain out the peels, and after dusting them in the reserved 1/2 cup sugar, set aside.
5. Soften the gelatin in the water, approximately 1-3 minutes.
Squeeze out the water and add the gelatin to the syrup mixture. Cook over medium heat until sugar is completely dissolved. Let cool, set aside.
 
Citrus Meringue Glace
Ingredients
Reserved mandarin sugar
1/4 teaspoon cream of tartar
2 egg whites
Reserved candied mandarin peel
 
Method of Preparation
1. Sift the sugar and cream of tartar together.
2. Whip egg whites until frothy and then slowly add the sugar while the mixer is on high until they form soft peaks.
3. Chop the candied peels in small pieces, and fold them into the egg whites.
4. Load into a pastry bag fitted with a large star tip and pip 2-inch discs onto a Silpat and bake at 200 degrees for approximately 1 hour or until the meringues are completely dried out and crispy.
 
Pearled Pear Compote
Ingredients
1 cup Anjou pears (approximately 2-3 pears), peeled
1/2 cup granulated sugar
1/4 cup pomegranate juice
3 allspice berries
1 cinnamon stick
1 teaspoon agar-agar
 
Method of Preparation
1. Using a 1/4 inch melon baler, cut small pearls from the pears to make one cup.
2. Combine all ingredients in a saucepan and cook over medium heat until the pomegranate juice becomes syrupy, approximately 4-9 minutes.
Set aside and let cool slightly.
 
Chocolate Coating
Ingredients
1/2 cup dark chocolate
1/2 cup cocoa butter
 
Method of Preparation
1. Place both ingredients over a pot of boiling water and stir constantly until completely melted.
2. Take the frozen bombes and place them on a cooling rack with half sheet pan under it. 3. Working quickly put the chocolate in a squeeze bottle and squeeze a thin amount of chocolate on top of the bombe, making sure it is completely covered.
4. Transfer onto a half sheet pan lined with parchment paper.
 
Presentation
1. Wash hands and put on food handler gloves.
2. Place the meringue glace in the center of the plate, and put the thawed bombe on top of it.
3. Put the gelee in a squeeze bottle and drizzle around the bombe.
4. Take two tablespoons of the pear compote and place on either side of the plate and on top of the bombe.
5. Garnish with the sprig of fresh spearmint and serve.