Title: White Chocolate & Bailey's Almond Cookie Napoleon
Categories: Cookies
Yield: 12 servings
3/4 c Baileys original irish cream
2 Unflavored gelatin
1-1/2 c Whipping cream
4 Egg whites; room temperature
3/4 c Super fine sugar
1/2 lb White chocolate; chopped
Bailey Original Irish Cream & Orange Sauce:
1 c Heavy cream
4 tb Sugar
3 Egg yolks
1 ts Lemon juice
1 tb Fresh orange juice
1/4 c Baileys Original Irish Cream
Almond Cookies Napoleon:
2 c Sliced almonds
1 c Sugar
1 tb Almond extract
1 pn Salt
3/4 c Butter; melted
3/4 c All-purpose flour
4 Egg whites
Soften gelatin in a 1/2 cup Baileys Original Irish Cream for 5
minutes. Then dissolve by stirring over very low heat (or dissolve
in microwave for 1 minute, stirring every 20 seconds).
NOTE: If mixture gels before ready to use, liquify for 15 seconds
in microwave. Whip the cream until stiff peaks form. Fold in
Baileys mixture. Set aside in refrigerator.
In a double boiler, over, not in, boiling water, beat the egg
whites and sugar with a hand-held electric mixer on high for seven
minutes. Working quickly, fold in chocolate chunks so as to only
partially melt chocolate leaving small kernels of chocolate. Fold
into Baileys Original Irish Cream Mixture.
Served in a Bailey Original Irish Cream & Orange Sauce:
Whip cream until stiff; refrigerate. Cream together sugar, egg
yolk, lemon and orange juice until a steady stream forms. Cook egg
mixture in double boiler, whisking constantly until peaks form,
then add Baileys Original Irish Cream. Continue cooking until
thick; remove from heat and cool whisking over ice bath. When cool,
fold together with whipped cream.
Served with Almond Cookies Napoleon:
Combine all the ingredients by whisking. Chill for 4 hours. Cook on
buttered cookie sheets as flat, drop cookies (two heaping
tablespoons each) for 3 minutes at 400 F.
To Assemble:
Place some mouse filling between two cookies and spoon orange sauce
over the top, to taste.
David Turin's grand prize-winning recipe was like a marriage.
Something old and something new. He had been making Baileys mousse
for several years, but it was the new sauce he created--just a day
before the Dessert Heaven--that made his dessert a winner.
Recipe by Chef David G.Turin
The Bay Tower Room, Boston, Massachusetts
