Best Almond Cookie Cups With Sauternes Poached Apples And Frozen Sauternes Mousse Recipes
ALMOND COOKIE CUPS
From the Italian Inn Cookbook. I just love these, there are so many possibilities. They are fun, and most of all delicious.
Provided by TxGriffLover
Categories Drop Cookies
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 243.3, Fat 11.6, SaturatedFat 5.2, Cholesterol 20.3, Sodium 80.5, Carbohydrate 34.1, Fiber 1.2, Sugar 17.5, Protein 2.8
ALMOND COOKIE CUPS WITH SAUTERNES-POACHED APPLES AND FROZEN SAUTERNES MOUSSE
Yield Serves 6
Number Of Ingredients 10
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 WITH CHOCOLATE MOUSSE
This is not only a delicious dessert but very impressive. Velvet Chocolate Mousse served in a almond cookie cup. You get to eat the whole thing. Mmmm so good! The compliments are worth the time and effort to put this special dessert together. I make it at Christmas.
Provided by Vseward Chef-V
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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.)
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Almond cookie cups with sauternes poached apples and frozen sauternes mousse recipes is a luxurious and delicious dessert that's perfect for special occasions. This dessert combines a crispy almond cookie cup, tender apple slices that have been poached in sweet Sauternes wine, and a creamy frozen mousse that's infused with the same decadent wine.
Almond Cookie Cups
The almond cookie cups serve as the base of this dessert. They're lightly sweetened and have a nutty flavor that pairs perfectly with the poached apples and frozen mousse. Making the cookie cups is relatively easy with a bit of patience and attention to detail. To make the almond cookie cups, begin by preheating your oven to 350 degrees Fahrenheit. Then, mix together 1 cup of almond flour, 1 cup of all-purpose flour, ½ cup of granulated sugar, and ½ teaspoon of salt in a mixing bowl. Once the dry ingredients are thoroughly combined, add in 1 stick of unsalted butter, 1 egg yolk, and 2 tablespoons of cold water. Mix everything together until a dough forms. Scoop the dough out into 12 even portions and form each piece into a ball. Then, press the dough balls into muffin tin cups, forming a cup shape. Bake the cups for about 10-12 minutes or until they're lightly golden brown. Once done, let them cool completely, and they're ready to be filled.Sauternes Poached Apples
The sauternes poached apples are the centerpiece of this dessert. They're tender, juicy, and bursting with the sweet flavors of honey and white wine. To make the poached apples, begin by peeling, coring, and slicing two large apples into thin wedges. In a large pot, add 1 cup of Sauternes wine, ½ cup of honey, 1 cinnamon stick, and a couple of strips of lemon zest. Bring the mixture to a simmer over medium heat, stirring occasionally. Once the wine mixture is simmering, add in the apple slices and let them cook for about 8-10 minutes or until tender. Once done, remove the apple slices from the poaching liquid and set them aside to cool.Frozen Sauternes Mousse
The frozen sauternes mousse is the perfect finishing touch for this luxurious dessert. It's creamy, airy, and has a subtle sweetness that's perfectly balanced with the bright flavors of Sauternes wine. To make the frozen mousse, begin by whipping together 1 cup of heavy cream and ½ cup of powdered sugar until stiff peaks form. Then, in a separate mixing bowl, beat 4 egg yolks and ½ cup of granulated sugar together until pale yellow in color. In a small saucepan, heat up ½ cup of Sauternes wine until it's reduced by half. Then, slowly pour the reduced wine into the egg yolk mixture, whisking continuously until well combined. Next, fold the whipped cream into the egg yolk mixture until everything is well combined. Pour the mixture into a loaf pan or any other freezer-safe container and freeze for at least 4 hours, or until it's set.Assembly
Assembling this dessert is a breeze. Simply fill each almond cookie cup with a few slices of poached apples, and top it off with a scoop of the frozen sauternes mousse. Garnish the dessert with a sprinkle of cinnamon and a drizzle of honey for added decadence.Conclusion
Almond cookie cups with sauternes poached apples and frozen sauternes mousse recipes is a delicious and impressive dessert that's sure to impress your guests. The sweet and nutty almond cookie cups provide a perfect base for the tender apples that have been poached in sweet Sauternes wine. The creamy frozen mousse infused with the same decadent wine is the perfect finishing touch. Enjoy this dessert on special occasions or anytime you want to indulge in something special.
Baking is the art of creating delicious treats, adored by many around the world. One such treat is almond cookie cups with Sauternes poached apples and frozen Sauternes mousse. Combining the crunchiness of almond cookie cups with the sweetness of Sauternes poached apples and creamy frozen mousse creates a delightful dessert that is perfect for any occasion. To ensure that your almond cookie cups, Sauternes poached apples, and frozen Sauternes mousse recipe is a success, here are some valuable tips that you should keep in mind when making this dessert.