-ALMOND COOKIE SHELL-
3 lg Egg whites
2 tb Sugar
2 tb Flour
1/2 c Almonds, sliced, toasted
-MOUSSE-
1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche
Raspberry puree
Almond Cookie Shell:
Put the egg whites in a bowl and beat them briefly.
Add the sugar and flour, then whisk. Stir in the almonds.
Butter a sheet pan and spoon tablespoons of mixture onto the pan.
Spread the spoonfuls on the sheet slightly with the back of a spoon
to fo rm circles about 2 inches apart.
Bake in a 350 F oven for 5 – 7 minutes. Remove from oven and while
still hot, mold into small cups by placing over a rolling pin. Set
aside to dry.
Mousse:
In a saucepan, heat the sugar and water until the mixture forms a soft
ball.
Put the egg whites in the bowl of a mixer, and beat them until medium
stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to the egg
whites and continue to beat briefly until a stiff meringue is formed.
Place the egg yolks in a metal bowl and beat them over heat with a
whisk. Add rum to the egg yolks – still beating over heat. Fold the
egg
yolks into the egg whites. Fold the melted chocolate into the egg
mixture. Refrigerate for 3 to 4 hours.
Serve one scoop of mousse in an almond cookie shell. Garnish with
raspberry puree and creme fraiche.
Yields
6 Servings