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Receta Chef Juanita's Almond Tulips With White Chocolate Mousse And
by Global Cookbook

Chef Juanita's Almond Tulips With White Chocolate Mousse And
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Ingredientes

  • 2 x egg whites
  • 1/2 c. granulated sugar
  • 1/2 c. sliced blanched almonds
  • 1/3 c. all-purpose flour
  • 1/4 c. butter, melted
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 dsh salt
  • 3 box white chocolate baking bars, (6 oz)
  • 4 c. whipped cream
  • 1 dsh pure vanilla extract
  • 2 pkt frzn raspberries, thawed (10 oz)
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. kirsch liqueur

Direcciones

  1. Complete Title: Chef Juanita's Almond Tulips with White Chocolate Mousse & Raspberry Sauce
  2. Preheat oven to 350 F.
  3. In a medium-sized bowl, mix together the first eight ingredients. For each tulip, thinly spread 1 Tbsp. of the batter onto a baking sheet and bake for 10 to 15 min. (Bake only two tulips at a time.)
  4. Quickly remove the baked tulips and lay each on the bottom of a glass turned upside down. Place a large c. on the top of each tulip to mold.
  5. Let stand for 5 min, then remove the c.. Repeat the procedure with the remaining batter.
  6. Makes 14 tulips.
  7. Fill the tulips with the White Chocolate Mousse and drizzle the Raspberry Sauce over the tops. Serve immediately.
  8. YIELD: 4 TO 6 SERVINGS
  9. White Chocolate Mousse:Cut the chocolate into small pcs and heat in the top of a double boiler over simmering water. When melted, mix in the cream and vanilla.
  10. Raspberry Sauce:In a blender or possibly food processor, blend together all of the ingredients.