1 orange zested
2 tbs granulated sugar
½ cup unsalted butter melted plus more for greasing
8 sheets thawed phyllo pastry dough
1. Preheat oven to 350
2. Combine orange zest and sugar in a small bowl
3. Butter the base and sides of a 9 inch round pie plate. Place 2 strips of parchment paper crosswise in plate with the edges hanging over. Butter parchment paper
4. Place one sheet of phyllo dough on a work surface with the long side closest to you and cover remaining sheets. Lightly brush melted butter onto the dough and sprinkle the right half with sugar mixture. Fold dough in half from left to right, offsetting it just slightly so the corners do not match up and brush top with more butter.
5. Place dough butter side down into pie plate leaving the offset corners of the dough hanging over the top of the plate about an inch and a half. Slightly scrunch the dough into the plate to create ruffles. Repeat process with remaining 7 sheets, overlapping the layers. Bake for 15-20 minutes until dough is golden and crispy. Cool completely.
For The Caramel:
2 tbs water
1.5 oz light corn syrup
4 oz granulated sugar
½ vanilla bean split and seeds removed
3 oz heavy whipping cream
1 oz unsalted butter
¼ tsp sea salt
1. Combine water, syrup and sugar and bring to a boil over medium high heat. Boil until golden amber in color.
2. In a small saucepan whisk vanilla bean seeds into cream, and add butter and salt. Bring to a low simmer over medium low heat. Remove cream from heat and keep warm.
3. When sugar mixture is amber colored, slowly add cream mixture. Continue boiling until mixture reaches 230 degrees on a candy thermometer. Pour over baked phyllo dough and allow caramel to set.
For The Chocolate Mousse:
2.5 tbs light corn syrup
1.5 tbs brandy
1 tbs orange liquor
8 oz semisweet chocolate
8 oz heavy whipping cream at room temperature
1. Melt corn syrup, brandy, orange liquor and chocolate in a double boiler. Cool slightly.
2. In a stand mixer whip the cream on medium high until slightly thickened. Fold 1/3 of the cream into the chocolate mixture. Repeat two more times with remaining cream.
3. Spread chocolate mousse over caramel and chill until set, about 1 hour
For the Meringue:
3 egg whites at room temperature
5 oz granulated sugar
1 tbs pink peppercorns crushed in a mortar and pestle
1. Combine egg whites and sugar in the bowl of a stand mixer and place over a pot of simmering water. Whisk constantly until sugar dissolves and the mixture holds a ribbon when whisk is lifted out of bowl.
2. Transfer bowl to a stand mixer and whisk on medium high speed until stiff peaks form. Gently fold in crushed peppercorns, leaving a few for garnish.
3. Spread meringue onto chocolate mousse. Use a blow torch to brown the top of the meringue or place under a broiler for a minute or two. Garnish with remaining peppercorns.