---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  White Chocolate Mousse in an Almond Cookie Shell
  Categories: Desserts, Mousses, Masterchefs, Frisco, M
       Yield: 6 servings
  
 ----------------------------ALMOND COOKIE SHELL----------------------------
       3 lg Egg whites                          2 tb Flour
       2 tb Sugar                             1/2 c  Almonds, sliced, toasted
 
 -----------------------------------MOUSSE-----------------------------------
       1 c  Sugar                               1 tb Rum, white
     1/2 c  Water                               1 lb Chocolate, white, melted
       8 lg Egg whites                               Creme fraiche
       6 lg Egg yolks                                Raspberry puree
  
   Almond Cookie Shell:
   ====================
   
        Put the egg whites in a bowl and beat them briefly.
   
        Add the sugar and flour, then whisk.  Stir in the almonds.
   
        Butter a sheet pan and spoon tablespoons of mixture onto the pan.
   Spread the spoonfuls on the sheet slightly with the back of a spoon to
   form circles about 2 inches apart.
   
        Bake in a 350 F oven for 5 - 7 minutes.  Remove from oven and while
   still hot, mold into small cups by placing over a rolling pin.  Set aside
   to dry.
   
   Mousse:
   =======
   
        In a saucepan, heat the sugar and water until the mixture forms a soft
   ball.
   
        Put the egg whites in the bowl of a mixer, and beat them until medium
   stiff (beating first on medium, then on high).
   
        Add the sugar and water (soft ball stage) from the saucepan to the egg
   whites and continue to beat briefly until a stiff meringue is formed.
   
        Place the egg yolks in a metal bowl and beat them over heat with a
   whisk.  Add rum to the egg yolks - still beating over heat.  Fold the egg
   yolks into the egg whites.  Fold the melted chocolate into the egg mixture.
   Refrigerate for 3 to 4 hours.
   
        Serve one scoop of mousse in an almond cookie shell.  Garnish with
   raspberry puree and creme fraiche.
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court Hotel,
        :       San Francisco, CA
  
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