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Macaroon Mousse

Budget.Gourmet's picture
Ingredients
  Macaroon cookies 8 Ounce (1 Pack)
  Bourbon 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 1⁄2 Tablespoon
  Eggs 4 , separated
  Milk 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Whipping cream 1⁄2 Pint, whipped
Directions

MAKING
1) Into a bowl, pour the bourbon and soak the macaroons
2) Grease a melon shaped 4 cup mould, with the soaked macaroon
3) Into another bowl, add the gelatin to the water and allow to rest
4) Into a saucepan, add in the egg yolks, then add the gelatin, milk, sugar and stir well
5) Over a low flame and cook till a rolling boil
6) Take off from the form
7) Beat the egg whites till stiff using an electric mixer
8) Fold the egg white into the hot yolk mixture
9) Pour into the mould lined with the macaroon
10) Place the moulds in the refrigerator overnight

FINALIZING
11) Unmold and decorate with whipped cream

SERVING
12) Serve the mousse chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Interest: 
Holiday, Gourmet
Drink: 
Milk
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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