Nectarine-Almond Phyilo Cups W/frozen Orange Mousse
| Yield: | 6 Servings |
| Categories: | Desserts |
| MOUSSE | ||
| 6 | lg | Egg yolks |
| 2/3 | c | Sugar |
| 1/4 | c | Water |
| 1 | Vanilla beans; split lengthwise | |
| 2 | ts | Grated orange peel |
| 2 | c | Whipping cream; chilled |
| 1/4 | c | Grand Marnier |
| PHYLLO CUPS | ||
| 1/2 | c | Unsalted butter; melted |
| 4 | Sheets phyllo pastry; thawed | |
| 1 | c | Apricot preserves |
| 3 | Nectarines; pitted, thinly sliced, 5-6 oz ea | |
| 1/3 | c | Almond paste; crumbled |
| 1 | lg | Egg yolk |
| 1 1/2 | tb | Unsalted butter; at room temperature |
| 1 1/2 | tb | All-purpose flour |
| 1 | ts | Vanilla extract |
Advertisement