• Pasolivo Blondies with White Chocolate Ganache and Cranberry Mousse Recipe
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Blondies with White Chocolate Ganache and Cranberry Mousse

Blondies with White Chocolate Ganache and Cranberry Mousse

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COOKING LABEL
Hard
Prep Time
45 min.
Cook Time
50 min.
Serves
9 servings
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Full Product Description

Brown-sugary, honey walnut blondies are topped with a salted bourbon white chocolate ganache and a light cranberry mousse. These festive dessert bars are a crowd-pleaser.

Ingredients
Preparation
  1. In a medium saucepan, combine all cranberry mousse ingredients, except the gelatin, heavy cream and powdered sugar. Bring to a simmer over medium heat.
  2. Cook for 10-12 minutes, stirring often, until the berries soften, and the mixture reaches a jammy consistency.
  3. Pour 1 tablespoon cold water in a small bowl, and sprinkle the gelatin over the top in an even layer. Bloom for 5 minutes before adding to the cranberry sauce.
  4. Strain the mixture through a fine mesh sieve into a bowl, pressing with the back of a spatula. It should be about half a cup. Place in the fridge to cool before getting started on the blondies.
  5. Set the oven to 350 degrees. Butter an 8x 8 pan and line with parchment, leaving overhang on two sides. Set aside.
  6. In a small, light-colored pan, melt the butter over medium heat. Brown the butter, stirring often. The milk solids will drop to the bottom of the pan, and toast to a golden brown color. It will be very fragrant at this point, about 5-8 minutes in. Remove from heat, and pour into a small bowl, making sure to scrape in all the browned bits. Set aside to cool while working on the honey walnuts.
  7. In a small skillet, combine walnuts, honey, and salt over medium heat. Toss frequently, and cook until the nuts are lightly toasted, about 3 to 4 minutes. Transfer to a cutting board, let cool, rough chop, and set aside.
  8. In a large mixing bowl, combine browned butter, Tuscan Extra Virgin Olive Oil, brown sugar, Orange Blossom Honey, egg, vanilla, and bourbon. Whisk until smooth.
  9. Mix in the dry ingredients until just combined.
  10. Smooth the mixture into the prepared baking dish. Sprinkle the top with the honey walnut pieces. Bake on the center rack for 20 to 25 minutes, until the edges are browned, and the center is puffed. It will appear slightly underdone, but it will continue to set up as it cools.
  11. Meanwhile, get started on the ganache. In a double boiler over medium heat, whisk together all of the ganache ingredients until smooth. Remove from heat. Cover with saran wrap directly on top of the ganache until ready for use.
  12. Once the blondies have cooled, remove from the baking dish. Spread a layer of the ganache over the blondies, about …› thick. The mixture should be loose enough to ooze over the sides of the blondies. Move the blondies to the fridge to let the ganache set, about 1 hour. It should be dry and smooth to the touch.
  13. Meanwhile, make the cranberry mousse. In a large mixing bowl, whip the cream and powdered sugar to stiff peaks with a handheld mixer. Fold in the cranberry sauce, set in the fridge until ready to serve.
  14. Once the ganache has set, you're ready to serve. Slice the blondies into 9 squares. Optional step: torch the tops of the blondies with a small culinary butane torch until the ganache bubbles and browns, one slice at a time for more precision.
  15. Place a generous dollop of cranberry mousse onto each square. Top with 3 sugared cranberries each, (if using) and a small basil leaf. Enjoy!
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