*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         APRICOT COMPOTE:
    8       oz           DRIED APRICOTS
    1 3/4   c            WATER
      1/2   c            GRANULATED SUGAR
      1/4   c            ORANGE LIQUEUR -- SUCH AS
                         GINGER-SESAME TUILES:
      1/2   c            ALL-PURPOSE FLOUR
    5       tb           SESAME SEEDS
    1       t            GROUND GINGER
   12       tb           UNSALTED BUTTER -- CUT INTO
                         GRAND MARNIER
   3/4  cup           GRANULATED SUGAR
   1      cup           HONEY
   7      ounces        WHITE CHOC COARSELY CHOPPED
   1 1/4  cups          HEAVY CREAM
   5      tablespoons   WATER -- DIVIDED
   1 1/2  teaspoons     UNFLAVORED POWDERED GELATIN
   4      large         EGG YOLKS
   2      tablespoons   ORANGE LIQUEUR
   1      teaspoon      FRESHLY GROUND BLACK PEPPER
   1/2  teaspoon      GRANULATED SUGAR
   Make the apricot compote:
   In a medium saucepan, combine the apricots, water,
   sugar and orange liqueur.
   Cook the mixture over medium heat, stirring
   occasionally, until the sugar dissolves . Bring the
   mixture to a boil; reduce the heat to medium-low and
   simmer the mixture for 5 minutes. Remove the pan from
   the heat and allow it to
   cool for 15 minutes. Remove 12 whole apricots from the
   compote and set them aside for garnish. Pour the
   remaining compote into the bowl of a food processor
   fitted with the metal blade. Process the mixture for
   30 to 45 seconds, until smooth. Transfer the purie to
   a small bowl, cover and refrigerate until ready to use.
   Make the ginger-sesame tuiles:
   In a small bowl place the flour, sesame seeds and
   ginger. Using a whisk, gently stir the dry mixture
   until combined.
   In a medium saucepan combine the butter, sugar and
   honey. Cook the mixture over medium heat, stirring
   occasionally, until the butter is melted, about 5
   minutes. Transfer the mixture to a 4 l/2-quart bowl of
   a heavy-duty electric
   mixer fitted with the paddle attachment. At low speed,
   gradually add the dry
   flour mixture to the butter-honey mixture.
   Scrape down the side of the bowl with a rubber
   spatula. Continue to mix the batter at low speed until
   just warm, about 5 minutes. Cover the bowl and allow
   the batter to sit at room temperature for 2 hours.
   Position a rack in the center of the oven and preheat
   to 375 F. Spray a baking sheet with nonstick cooking
   spray. Drop two 1 teaspoon-size balls of the batter
   onto the sheet, 6 inches apart (begin by baking only 2
   tuiles at a time, to get an idea of how they will
   spread in your oven). Bake the tuiles for 4 to 6
   minutes, until golden brown. Allow the tuiles to cool
   for 3 to 5 minutes on the baking sheet, then carefully
   transfer them with
   a spatula to a wire rackto cool completely. Continue
   this baking process, respraying the baking sheet as
   necessary, until all the batter is used.
   Recipe By     :
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