Almond Mousse in Pastry Cups
- For the pastry cups
- 125 grams Pastry flour
- 100 grams powdered sugar (sifted)
- 125 milliliters Whipped cream
- 3 drops Rum extract
- For the mousse
- 4 sheets clear gelatin
- 125 grams peeled almonds
- 250 milliliters milk
- 50 grams sugar
- 1 pinch cinnamon
- 200 milliliters Whipped cream
For the pastry cups, mix flour and powdered sugar and whisk in cream and rum extract. Spread pastry mixture into circles 16 cm diameter (approximately 6 1/4 inches diameter) on a baking sheet lined with parchment paper. Bake pastry circles in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for 3-4 minutes. Immediately after baking, form pastry circles into cups using invered bowls, pressing waves into cups as desired. Let pastry cups cool.
For the mousse, soak gelatin in cold water. Puree almonds and milk in a blender and mix with sugar and cinnamon in a saucepan. Heat milk mixture to a boil and let cool slightly. Squeeze gelatin and stir into milk mixture until dissolved. Cover mousse mixture with aluminum foil and let cool.
Beat cream until stiff, fold into mousse mixture and refrigerate for about 2 1/2 hours.
Scoop mousse into pastry cups. For garnish, caramelize sugar in a saucepan until golden and drizzle over the mousse. Dust mousse cups with cocoa powder, sprinkle with chocolate shavings and serve immediately.