Ingredients: |
Ingredients: ¼ cup (½ stick) unsalted butter
¼ cup packed light borne sugar
¼ cup light corn syrup
3½ tbsp flour
½ cup finely chopped pecans
1 tsp pure vanilla extract
White Chocolate Mousse
½ cup powdered sugar
3 eggs, separated
1 fresh vanilla bean
6 ounces imported white chocolate, divided
1¼ tsp unflavored gelatin
3 tbsp very cold water
1 cup whipping cream
Garnish
Dark chocolate curls
Fresh strawberries
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Directions: |
Directions:Preheat oven to 325º. Grease and flour several large baking sheets. In medium saucepan, melt butter over low heat. Add brown sugar and corn syrup. Heat to boiling, stirring constantly. Remove from heat and stir in flour and chopped pecans. Stir in vanilla.
Place 2-3 tsp of the batter on baking sheet and smooth slightly. Repeat with remaining batter, spacing about 6 inches apart. About 3 cookies will fit onto a large baking sheet. Bake 10-12 minutes until golden brown.
Remove from oven and cool on baking sheet 1 minute. Invert a muffin tin and place on flat surface. Lift each cookie carefully with spatula and place over uncreased backs of muffin cups. Press down gently to form cups. Cool 3-5 minutes and gently remove to rack and cool thoroughly. The cookies will be fragile. (May be prepared 1 day in advance and stored at room temperature in air-tight container.)
In large bowl, combine powdered sugar and egg yolks. Split vanilla bean lengthwise and scrape seeds into sugar mixture. Beat with electric mixer until thickened. In top of double boiler, over simmering water, melt white chocolate, stirring constantly. Remove from heat and allow to cool 5-10 minutes. Fold cooled white chocolate mixture into sugar mixture.
In small glass bowl, combine gelatin and cold water and allow to stand 5 minutes. Place bowl in saucepan partially filled with hot water and stir occasionally until gelatin is dissolved. Stir into white chocolate mixture.
Whip egg whites until stiff and fold into white chocolate mixture. Whip cream to soft peaks and fold into white chocolate mixture. Cover with plastic wrap and chill 8 hours or up to overnight. Just before serving, spoon into Pecan Cookie Cups. Garnish with dark chocolate curls and strawberries. |
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