Ingredients with Measurements:
- 2 large egg whites
- 2/3 cup granulated sugar
- 2 tablespoons water
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/2 cup Amaretti di Saronno cookies, crushed
Special Equipment Needed:
- Electric mixer
- Medium bowl
- Whisk
- Rubber spatula
- Medium saucepan
- 9-inch springform pan
Step-by-Step Instructions:
1. In the bowl of an electric mixer, beat the egg whites until stiff peaks form.
2. In a medium saucepan, combine the sugar and water and bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer until the mixture reaches 240 degrees F on a candy thermometer.
4. With the mixer running on low speed, slowly add the hot syrup to the egg whites.
5. Increase the speed to high and beat until the mixture is thick and glossy.
6. Add the almond extract, vanilla extract, and salt and beat until combined.
7. In a separate bowl, whip the cream until stiff peaks form.
8. Gently fold the whipped cream into the meringue mixture.
9. Fold in the crushed Amaretti di Saronno cookies.
10. Pour the mousse into the prepared springform pan and refrigerate for at least 4 hours or overnight.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: 240 degrees F
Serving Size: 8-10
Nutritional Information: Calories: 300; Fat: 18g; Cholesterol: 60mg; Sodium: 140mg; Carbohydrates: 33g; Protein: 3g
Substitutions for Ingredients:
- For the egg whites, you can use aquafaba (the liquid from a can of chickpeas) instead.
- For the heavy cream, you can use coconut cream or full-fat coconut milk instead.
- For the Amaretti di Saronno cookies, you can use any type of Italian cookie, such as biscotti or amaretti.
Variations:
- For a chocolate mousse, add 1/2 cup of melted semi-sweet chocolate to the meringue mixture.
- For a fruity mousse, add 1/2 cup of pureed fruit to the meringue mixture.
- For a nutty mousse, add 1/2 cup of chopped nuts to the meringue mixture.
Tips and Tricks:
- Make sure the syrup reaches 240 degrees F before adding it to the egg whites.
- Be sure to fold the whipped cream and crushed cookies into the meringue mixture gently to avoid deflating the mousse.
Storage Instructions:
Store the mousse in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The mousse can be reheated in the microwave for 30 seconds or until warmed through.
Presentation Ideas:
- Serve the mousse in individual ramekins or glasses.
- Top with fresh fruit or chocolate shavings.
Garnishes:
- Chocolate shavings
- Fresh fruit
- Whipped cream
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fresh fruit salad
- Crispy roasted potatoes
- Roasted vegetables
Troubleshooting Advice:
- If the mousse is too thick, add a few tablespoons of heavy cream to thin it out.
- If the mousse is too thin, add more crushed cookies to thicken it up.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure all utensils and equipment are clean and sanitized.
Food History:
Amaretti di Saronno is an Italian cookie made from almond flour, sugar, and egg whites. It originated in the town of Saronno, Italy and is a popular treat in the region.
Flavor Profiles:
This mousse has a sweet and nutty flavor from the Amaretti di Saronno cookies, with hints of almond and vanilla.
Serving Suggestions:
This mousse is best served chilled and can be topped with fresh fruit or chocolate shavings.
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Region: Italian