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Ingredientes
- 6 lrg Egg yolks
- 2/3 c. Sugar
- 1/4 c. Water
- 1 x Vanilla beans, split lengthwise
- 2 tsp Grated orange peel
- 2 c. Whipping cream, chilled
- 1/4 c. Grand Marnier
- 1/2 c. Unsalted butter, melted
- 4 sht phyllo pastry, thawed
- 1 c. Apricot preserves
- 3 x Nectarines, pitted, thinly sliced, 5-6 ounce ea
- 1/3 c. Almond paste, crumbled
- 1 lrg Egg yolk
- 1Â 1/2 Tbsp. Unsalted butter, at room temperature
- 1Â 1/2 Tbsp. All-purpose flour
- 1 tsp Vanilla extract
Direcciones
- FOR MOUSSE: Whisk yolks. sugar and 1/4 c. water in large metal bowl to blend. Set bowl over saucepan of simmering water (don't allow bottom of bowl to touch water); whisk constantly; till mix thickens and candy thermometer registers 170 F, about 4 min. Remove bowl from over water.
- Scrape seeds from vanilla bean into egg mix. Using electric mixer; beat till mix is cold and thick, about 5 min. Fold in peel.
- Beat cream in another large bowl till soft peaks form. Add in Grand Marnier; beat till stiff peaks form. Fold into cooled mousse mix. Cover; freeze till hard, at least 6 hrs or possibly overnight. (Can be made 1 week ahead. Keep frzn.)
- FOR PHYLLO C.: Brush six 3/4-c. custard c. with some melted butter.
- Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap then damp kitchen towel). Brush phyllo sheet with melted butter. Top with second phyllo sheet. Brush with melted butter. Cut phyllo stack into six 5 1/2- to 6-inch squares. Press 1 square stack, buttered side down, into each c.. Repeat buttering, stacking and cutting with remaining 2 phyllo sheets. Press 1 square stack, buttered side down, atop first stack in each c., positioning corners at different angles and extending over edges of c.. Brush phyllo with butter (Can be made 4 hrs ahead. Let stand at room temperature.)
- Preheat broiler. Stir preserves in small saucepan over medium-low heat till melted. Arrange nectarine slices on baking sheet. Brush generously with some of apricot preserves. Broil just till glaze bubbles, moving baking sheet if necessary for even broiling, about 2 min. Cold nectarines on baking sheet.
- Combine almond paste, yolk, 1 1/2 Tbsp. butter, four and vanilla in processor. Process till smooth.
- Preheat oven to 375 F. Divide almond filling among phyllo c. (layer will be thin). Place c. on baking sheet. Bake till filling is set and phyllo is golden brown, about 10 min. Cold 15 min.
- Gently remove phyllo c. from custard c.; place on plates. Heat preserves over low heat. Arrange nectarine slices atop almond filling.
- Brush with preserves. Place scoop of frzn mousse alongside.
- NOTES : Begin preparing well before serving, as the mousse needs to freeze for at least six hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 694 | |
| Calories from Fat 370 | 53% |
| Total Fat 42.12g | 53% |
| Saturated Fat 23.01g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 50mg | 2% |
| Potassium 272mg | 8% |
| Total Carbs 72.94g | 19% |
| Dietary Fiber 2.0g | 7% |
| Sugars 55.31g | 37% |
| Protein 6.56g | 10% |
