Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [423]
Make sure there is enough water in the pot to continue simmering. Beat the egg yolks, sugar, rum, and vanilla with an electric mixer at medium speed in the cleaned top half of the double boiler or in a second bowl that will cover the saucepan. Set over the simmering water and continue beating (pay attention to the electric cord!) until thickened and lemon curd–like, about 3 minutes, scraping down the sides occasionally. Set aside to cool.
Clean and dry the beaters. Beat the egg whites and salt at high speed in another bowl until they make light, fluffy but firm peaks off the tip of a rubber spatula, about 3 minutes. Set aside.
Clean and dry the beaters again. Beat the cream in a chilled large bowl until it makes stable waves across the surface when pressed with a spatula, about 2 minutes.
Fold the melted white chocolate into the egg yolk mixture until smooth. Fold this mixture into the whipped cream until smooth. Finally, fold half the beaten egg whites into the mixture with a rubber spatula, then work very gently to fold in the remaining egg whites, just until there are no white streaks or bits in the mixture.
Spoon into 8 wineglasses or ramekins. Chill in the refrigerator for 2 days, then serve or cover and store in the refrigerator for up to 3 days.
Variations: Substitute any liqueur you like for the rum, including Cognac, whiskey, Calvados, or Armagnac.
Spiced White Chocolate Cherry Mousse: Whisk ¼ teaspoon ground cinnamon with the egg yolks; also fold ½ cup dried cherries, chopped, into the mousse with the beaten egg whites. For more zip, soak the dried cherries in a little brandy for 15 minutes before draining and chopping.
White Chocolate Macadamia Mousse: Fold in ½ cup chopped, salted macadamia nuts with the beaten egg whites.
Orange White Chocolate Mousse: Substitute Grand Marnier for the rum; also fold in 1 tablespoon finely grated orange zest with the beaten egg whites.
Black and White Chocolate Mousse: Make both the Chocolate Mousse and the White Chocolate Mousse; layer these in wineglasses, white over dark. You can halve the recipe, if desired.
Peach Mousse
There’s really little cooking here because gelatin provides most of the body, but you do have to prepare four separate ingredients, which are folded together to make a creamy mousse. Makes 8 servings
2½ teaspoons unflavored gelatin or one ¼-ounce package unflavored gelatin
¼ cup white or gold rum
3 large peaches, peeled, pitted and diced
¼ cup lemon juice
¼ teaspoon salt
1 cup cold heavy cream
4 large egg whites, at room temperature
4 egg yolks, at room temperature
½ cup sugar
Sprinkle the gelatin over the rum in a small bowl; set aside for 5 minutes.
Meanwhile, place the peaches, lemon juice, and salt in a blender; blend until pureed, scraping down the sides of the canister a few times.
Place the peach puree in the top half of a double boiler or in a medium bowl that will fit snugly over a saucepan. Bring about an inch of water to a simmer over high heat in the bottom of the double boiler or the saucepan. Set the top half of the double boiler or the bowl over the water, stir well, then add the coagulated gelatin and any remaining liquid in the bowl. Stir constantly over the heat until the mixture is smooth and the gelatin beads have dissolved, about 1 minute. Remove from the heat and set aside to cool for 10 minutes.
Meanwhile, use an electric mixer to beat the cream in a chilled medium bowl until soft, gentle peaks form when the turned-off beaters are dipped into the cream, about 2 minutes. Set aside.
Clean and dry the beaters. Beat the egg whites at high speed in a large bowl until they form firm, foamy peaks on the tip of a rubber spatula, about 3 minutes. Set aside.
Clean and dry the beaters