Almond Cookie Cups With Sauternes Poached Apples And Frozen Sauternes Mousse Recipes

ALMOND COOKIE CUPS

Steps:

• In a small bowl combine the flour and almonds. Set aside.
• In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
• Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
• Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
• Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
• To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!

ALMOND COOKIE CUPS WITH SAUTERNES-POACHED APPLES AND FROZEN SAUTERNES MOUSSE

Steps:

• Whisk wine, sugar and yolks in medium-size stainless steel bowl until well blended. Set bowl over saucepan of simmering water (do not allow bottom to touch water) and whisk until thermometer registers 170°F and mixture is thick enough to fall in heavy ribbon when whisk is lifted, about 5 minutes. Remove from over water; whisk until mixture is cool, about 3 minutes. In another medium bowl, whisk cream until medium-firm peaks form. Fold cream into wine mixture in 2 additions. Cover mousse; freeze until firm, at least 4 hours. (Can be made 4 days ahead; keep frozen.)
• Bring wine, water and sugar to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add apples. Simmer until apples are just tender, about 15 minutes. Remove from heat and let stand until mixture is cool, about 45 minutes. Using slotted spoon, transfer apples to plate. Boil syrup until reduced to generous 1/2 cup, about 6 minutes. Return apples to syrup. (Can be made 3 days ahead. Chill. Rewarm over low heat.)
• Place 1 Almond Cookie Cup on each of 6 plates. Fill each with scoop of mousse. Top with apples, syrup and nuts.

ALMOND COOKIE CUPS

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Set 2 small custard cups or ramekins on work surface, bottom side up. Stir first 4 ingredients in small bowl to blend. Mix in almonds.
• Separately drop 2 level tablespoonfuls batter onto prepared baking sheet, spacing 6 inches apart. Using moistened fingertips, press each to 2-inch round. Bake cookies until deep golden (cookies will spread to about 5-inch diameter), about 7 minutes. Let cool on sheet until set enough to lift without tearing, about 1 minute. Using metal spatula, lift hot cookies 1 at a time and drape over cups, gently pressing to cup shape; cool. Remove from cups. Refrigerate baking sheet 2 minutes to chill quickly. Repeat with remaining batter, making 2 cookies at a time. (Cookies can be made 4 days ahead. Carefully enclose in resealable plastic bags and freeze.)

ALMOND COOKIE CUPS WITH CHOCOLATE MOUSSE

Steps:

• Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
• In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
• For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
• Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
• OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
• To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
• In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
• Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
• In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
• o serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
• TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.