Chocolate, Amaretto, and Almond Mousse with Exotic Fresh Fruit Medley

Ingredients

Pastry Cream
A: 2 litres homogenized milk
B: Combine - 6 eggs, 454 g. sugar, 5 ounces cornstarch, 4 ounces flour

Method

• Scald milk in a sauce pan
• In a bowl combine B ingredients, blend
• Add 200 ml of milk to B ingredients, whisk. This will temper the milk.
• Then add the tempered mixture back into the milk.
• Keep on medium heat stirring constantly
• Mixture will begin to thicken
• Cook until the taste of the cornstarch is gone ( approx. 5 minutes).
• Strain and cool.
  

Ingredients

150 g. lindt milk chocolate, melted
¼ cup slivered almonds, toasted
150 ml. Amaretto liqueur
2 cups whipped cream

Method

• Melt chocolate in a double boiler.
• Toast almonds in a preheated oven at 375° on a baking sheet for 7-10 minutes, or until golden
• Simply blend the chocolate, amaretto, and almonds into the pastry cream with a rubber spatula until well blended.
• Gently fold in the whipped cream (whipped to soft peaks), do not over blend.
• Chill for at least 30 minutes and spoon or pipe into parfait glasses.
  

Recipes created by Executive Chef Frank Abbinante. Chefs On The Run.

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