Chocolate Mousse with Caramelized Almonds is Tasty, Easy to Makeby Larry Cox on Jun. 18, 2013, under Uncategorized
The Big Book of Desserts and Pastries: Dozens of Recipes for Gourmet Sweets and Sauces by Claes Karlsson with photographs by Pepe Nilsson (Skyhorse Publishing, $19.95)
Claes Karlsson is a professional pastry chef based in Sweden and previously the head pastry chef at the Grand Hotel in Stockholm. Pepe Nilsson is a food photographer whose work has won recognition at the Gourmand World Cookbook Awards. He also lives in Sweden. Their new cookbook is guaranteed to take baking skills to an exciting new level.
Over 70 recipes are featured including such tasty treats as Coffee Cheesecake, Cinnamon Waffles with Apple Cream, and Vanilla Panna Cotta with Raspberry. There are also unusual surprises. Milk Chocolate Soup with Fresh Raspberries, for example.
The recipes are divided into three main sections: Desserts, Candy and Pastries. There is also a few pages devoted to helpful tips such as the proper way to melt chocolate, freezing pastries and desserts, and the use of convection ovens. What makes this cookbook so accessible is the fact that Karlsson focuses on basic recipes such as frosting, sauces, and edible decorations and then he invites home cooks to experiment with different combinations to create their personal gourmet desserts.
This is a fun collection. Two recipes were tested, a zingy Tangy Lemon Ice Lollies and Chocolate Mousse with Caramelized Almonds. Both were fairly easy and successful.
CHOCOLATE MOUSSE WITH CARAMELIZED ALMONDS
Makes 6 portions
1 egg yolk
¼ c confectioners’ sugar
3.5 oz dark chocolate, melted
2 tbsp whisky
3 ¼ cups lightly whipped cream
¼ cup granulated sugar
1 tsp butter (I use Irish butter in my cooking)
Around ¾ cup sweet almonds, blanched
Beat eggs and sugar until light and fluffy. Add the melted chocolate and mix thoroughly. Add the whisky. Carefully fold in the lightly whipped cream into the mixture and mix until the mousse becomes smooth. Divide into serving glasses and refrigerate. To make the caramelized almonds, melt the sugar until golden brown. Add the butter and almonds and stir. Pour the mixture onto a serving tray covered in parchment paper and cool. Divide the almonds into chunks and use to garnish the mousse before serving.