Macaroon Mousse Recipe
Ingredients
| Macaroon Cookies - 1 pack | ||
| Bourbon | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 1/2 Tablespoon | |
| Eggs | 4 | |
| Milk | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Whipping cream | 1/2 Pint, Whipped | |
Directions
MAKING
1) Into a bowl, pour the bourbon and soak the macaroons
2) Grease a melon shaped 4 cup mould, with the soaked macaroon
3) Into another bowl, add the gelatin to the water and allow to rest
4) Into a saucepan, add in the egg yolks, then add the gelatin, milk, sugar and stir well
5) Over a low flame and cook till a rolling boil
6) Take off from the form
7) Beat the egg whites till stiff using an electric mixer
8) Fold the egg white into the hot yolk mixture
9) Pour into the mould lined with the macaroon
10) Place the moulds in the refrigerator overnight
FINALIZING
11) Unmold and decorate with whipped cream
SERVING
12) Serve the mousse chilled
1) Into a bowl, pour the bourbon and soak the macaroons
2) Grease a melon shaped 4 cup mould, with the soaked macaroon
3) Into another bowl, add the gelatin to the water and allow to rest
4) Into a saucepan, add in the egg yolks, then add the gelatin, milk, sugar and stir well
5) Over a low flame and cook till a rolling boil
6) Take off from the form
7) Beat the egg whites till stiff using an electric mixer
8) Fold the egg white into the hot yolk mixture
9) Pour into the mould lined with the macaroon
10) Place the moulds in the refrigerator overnight
FINALIZING
11) Unmold and decorate with whipped cream
SERVING
12) Serve the mousse chilled
Chef
