Ingredients Jump to Instructions ↓

  1. White Chocolate Mousse in an Almond Cookie Shell

  2. Yield: 6 servings

  3. 3 lg egg whites

  4. 2 tb sugar

  5. 2 tb flour

  6. 1/2 c toasted almonds, sliced

  7. 1 c sugar

  8. 1/2 c water

  9. 8 lg egg whites

  10. 6 lg egg yolks

  11. 1 tb rum, white

  12. 1 lb white chocolate, melted

  13. creme fraiche

  14. raspberry puree

  15. Put the egg whites in a bowl and beat them briefly.

  16. Add the sugar and flour, then whisk. Stir in the almonds.

  17. Butter a sheet pan and spoon tablespoons of mixture onto the pan.

  18. Spread the spoonfuls on the sheet slightly with the back of a spoon

  19. to form circles about 2 inches apart.

  20. 350 F oven for 5 to 7 minutes. Remove from oven and while still hot, mold into small cups by placing over a rolling

  21. pin. Set aside to dry.

  22. In a saucepan, heat the sugar and water until the mixture forms a

  23. soft ball.

  24. Put the egg whites in the bowl of a mixer, and beat them until

  25. medium stiff (beating first on medium, then on high).

  26. Add the sugar and water (soft ball stage) from the saucepan to the

  27. egg whites and continue to beat briefly until a stiff meringue is

  28. formed.

  29. Place the egg yolks in a metal bowl and beat them over heat with

  30. a whisk. Add rum to the egg yolks - still beating over heat. Fold

  31. the egg yolks into the egg whites. Fold the melted chocolate into 3 to 4 hours.

  32. Serve one scoop of mousse in an almond cookie shell. Garnish with

  33. raspberry puree and creme fraiche.


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