Chef Frederic Delaire of Tamara Restaurant at The National Hotel
– Miami Beach, FL
Adapted by StarChefs
Yield: 8 - 6 Servings
- 5 eggs, separated
- 4 ¼ ounces granulated sugar, divided
- 8 ¾ ounces Valhrona white chocolate, chopped
- ½ ounce gelatin
- 3 ounces Amaretto di Saronno
- ½ quart heavy cream
- 8 (2¼-inch) diameter circular molds, with 2-inch high edges
- Raspberry sauce
- Fresh mixed berries
- Mint leaves
In a medium bowl, cream egg yolks and 1 ¾ ounces sugar. In a double
boiler over simmering water melt white chocolate. Set aside to cool slightly.
In a clean large mixing bowl whip egg whites and 2 ½ ounces of
sugar until stiff.
In a small saucepan, combine gelatin and Amaretto. Place pan over low
heat to melt completely. Cool slightly.
In a large bowl, combine egg mixture, white chocolate and amaretto. Mix
In a separate bowl, whip heavy cream until firm peaks form. Gently fold
whipped cream into white chocolate mixture. Grease molds with butter,
sprinkle with sugar. Fill molds with mousse. Cover each mold with plastic
wrap and freeze overnight. Keep frozen until ready for service.
Unmold mousse onto plate. Drizzle with raspberry sauce and garnish with
fresh berries and mint leaves.
A smooth California Pinot Noir like the J. Wine Company 2001 (Pinot Noir)
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