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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 1/2 dozen almond macaroons, broken into pieces |
1/4 cup butter or margarine, melted |
2 envelopes unflavored gelatin |
3 tablespoons cold water |
1 cup light rum |
6 egg yolks |
1 1/2 cups sugar, divided |
2 cups whipping cream, divided |
2 egg whites |
2 tablespoons sugar |
1 tablespoon light rum |
Directions:
1. Place macaroons on a baking sheet. Bake at 300° for 15 minutes or until lightly browned. Cool completely. Place macaroon pieces between two pieces of waxed paper; using a rolling pin, finely crush macaroons. Combine macaroon crumbs and butter in a small mixing bowl, stirring to blend well. Set aside 1/4 cup crumb mixture. Place remaining mixture in a plastic wrap-lined 6 1/2-cup ring mold. Press crumbs on bottom and halfway up sides of mold. Set mold aside.
2. Soften gelatin in cold water; set aside. Place 1 cup rum in top of a double boiler. Heat over boiling water. Remove from heat. Add softened gelatin, stirring until gelatin dissolves. Cool completely.
3. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually add 1/2 cup sugar, beating constantly. Add cooled rum - gelatin mixture; beat well.
4. Beat 1 cup whipping cream until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold into rum mixture.
5. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into rum mixture. Spoon mixture into prepared mold. Cover and refrigerate overnight.
6. Beat remaining 1 cup whipping cream until foamy. Gradually add 2 tablespoons sugar and 1 tablespoon rum, beating until soft peaks form. Unmold mousse onto a serving platter. Garnish with whipped cream and reserved crumb mixture. Slice and serve immediately.
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