(for the praline)
1 1/4 cups hazelnuts
1/2 cup sugar
2 T water
(for the mousse)
2 lbs. apples, peeled, cored and sliced thinly
2 T butter
4 T brown sugar
1 t lemon zest
pinch salt
1/8 t cinnamon
1 T unflavored gelatin
2 T cold water
4 egg, separated
1/2 cup sugar
3 T apple brandy
1 1/2 cups cream
[how to make]
(for the praline)
*Spread hazelnuts in single layer on baking sheet and toast in 350 degrees oven 8-10 minutes.
*Rub nuts in towel to remove skins.
*Boil sugar and water in small pan, swirling occasionally, until sugar turns nut brown and is caramelized, about 3-4 minutes.
*Stir in hazelnuts.
*Bring to boil.
*Pour onto oiled baking sheet.
*When cool, break mass into pieces and grind to coarse powder in processor or blender.
(for the mousse)
*Cook apple sliced with butter and brown sugar over medium heat, stirring frequently, until no liquid remains. Mash. (You will need 1 1/2 cups applesauce.)
*Add lemon zest, salt and cinnamon. Cool.
*Soften gelatin in the cold water.
*Dissolve by placing container holding gelatin in pan of simmering water.
*Simmer, stirring, until dissolved.
*Stirring, add dissolved gelatin in slow stream to the applesauce.
*Whip egg yolks with sugar until pale and thickened.
*Stir in apple brandy.
*whip cream until stiff.
*Clean beaters and ship egg whites until stiff but not dry.
*Stir egg yolk-sugar mixture into applesauce.
*Fold in whipped cream and egg whites until blended.
*Fold in 1/2 cup of the praline.
*Pour into mousse mold.
*Sprinkle with remaining praline.
*Refrigerate until set. Serve chilled.
-makes 4-6-
Labels: apple mousse recipe, mousse recipe, praline recipe
(for the pastry)
2 cups all purpose flour
1/2 cup plus 2 T unsalted butter
3 T powdered sugar, sifted
1 egg yolk beaten with 2 T water
(for the filling)
4 1/2 t unflavored gelatin
2/3 cup double strength hot coffee
3 eggs, separated
1/4 cup superfine sugar
3 T brandy
2 T creme de cacao
2/3 cup whipping cream
(for the chocolate curls)
2 x 2 oz. squares semi-sweet chocolate, melted
[how to make]
(for the pastry)
*Sift flour into a bowl.
*Cut in butter until mixture resembles bread crumbs, then stir in powdered sugar.
*Stir in beaten egg yolk.
*Knead lightly to form a firm dough.
*Cover and chill 30 minutes.
*Preheat oven to 400 degrees.
*On a lightly floured surface, roll out pastry and line a deep 9" flan or pie pan.
*Bake blind 10 minutes.
*Lower temperature to 350 degrees and bake 15 to 20 minutes, until pastry is golden; cool.
(for the filling)
*Sprinkle gelatin over hot coffee; stir until dissolved.
*In a bowl, whisk egg yolks and superfine sugar until pale and thick.
*Stir in coffee, brandy and creme de cacao.
*In a bowl, whip cream until thick but not stiff.
*In another bowl, whisk egg whites until soft peaks form.
*Form cream into coffee mixture.
*Gently fold in egg whites.
*Turn into crust and chill 2 to 3 hours.
(for the chocolate curls)
*Pour chocolate onto a flat hard surface, spreading with a palette knife.
*Let stand until set.
*Holding blade of a knife at a 45 degrees angle, push it along surface of chocolate to form curls.
*Scatter the curls onto pie.
-makes 8-
Note: I used the recipe from "The step-by step Family Cookbook".
Labels: Blandy Alexander Pie recipe, pie recipe
