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Imperial White Chocolate Mousse with Almond Crust and Raspberry Sauce
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Pauline Viviano
| Almond crust | |
| 1 1/2 cups | macaroon crumbs, (I use toasted coconut) |
| ¼ cup | butter, melted |
| ¼ | almonds, chopped finely |
| White chocolate mousse | |
| 1 envelope (1 tablespoon) | unflavored gelatin |
| ¼ cup | rum |
| ½ cup (1 stick) | butter |
| ½ pound | white chocolate, coarsely chopped |
| 1 teaspoon | almond extract, (I don't add this) |
| 2 | egg yolks |
| 1 cup | confectioners' sugar, sifted |
| 1½ cups | whipping cream, whipped stiff |
| Raspberry sauce | |
| 1 10-ounce package | raspberries in syrup |
| 3 ounces | frozen orange juice concentrate |
Almond crust: Stir together macaroon crumbs, butter, and almonds until blended. Press mixture on the bottom of a 10-inch glass pie plate and bake in 350?F oven for 7 minutes. Allow to cool.
White chocolate mousse: In a metal measuring cup, soften gelatin in rum. Place it in a pan of simmering water until it is dissolved.
In the top of a double-boiler, over hot water, heat cream with butter until butter is melted. Add the white chocolate and almond extract and stir until chocolate is melted. Place mixture into the large bowl of an electric mixer, and beat in the egg yolks and confectioners' sugar. Beat in the whipped cream until blended. Beat in the dissolved gelatin until blended. Place mixture in prepared crust and refrigerate until firm, overnight is good, too. Decorate top with finely grated chocolate or chocolate leaves. To serve cut into wedges and spoon a little raspberry sauce on top.
Raspberry sauce: Stir together raspberries and orange juice until blended. Refrigerate until serving time.
Serves 12.
A simple mousse, but exceptionally good. From Pauline Viviano who got it from one of Carme Engel's many cookbooks.
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