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Ингредиенты
- 2 x egg whites
- 1/2 c. granulated sugar
- 1/2 c. sliced blanched almonds
- 1/3 c. all-purpose flour
- 1/4 c. butter, melted
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1 dsh salt
- 3 box white chocolate baking bars, (6 oz)
- 4 c. whipped cream
- 1 dsh pure vanilla extract
- 2 pkt frzn raspberries, thawed (10 oz)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. kirsch liqueur
Инструкции
- Complete Title: Chef Juanita's Almond Tulips with White Chocolate Mousse & Raspberry Sauce
- Preheat oven to 350 F.
- In a medium-sized bowl, mix together the first eight ingredients. For each tulip, thinly spread 1 Tbsp. of the batter onto a baking sheet and bake for 10 to 15 min. (Bake only two tulips at a time.)
- Quickly remove the baked tulips and lay each on the bottom of a glass turned upside down. Place a large c. on the top of each tulip to mold.
- Let stand for 5 min, then remove the c.. Repeat the procedure with the remaining batter.
- Makes 14 tulips.
- Fill the tulips with the White Chocolate Mousse and drizzle the Raspberry Sauce over the tops. Serve immediately.
- YIELD: 4 TO 6 SERVINGS
- White Chocolate Mousse:Cut the chocolate into small pcs and heat in the top of a double boiler over simmering water. When melted, mix in the cream and vanilla.
- Raspberry Sauce:In a blender or possibly food processor, blend together all of the ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 836 | |
| Calories from Fat 501 | 60% |
| Total Fat 57.25g | 72% |
| Saturated Fat 32.02g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 154mg | 6% |
| Potassium 391mg | 11% |
| Total Carbs 77.17g | 21% |
| Dietary Fiber 5.7g | 19% |
| Sugars 63.34g | 42% |
| Protein 8.27g | 13% |
