Emeril Lagasse 2004
Prepare a grill or broiler.
In a bowl, toss the peach halves with the Amaretto and let sit for 15 minutes.
Place the peaches, cut sides down, on the rill and cook until marked and golden brown, about 2 minutes. Remove form the heat and cut into quarters. Transfer to desert bowls or plates and top each with a scoop of the mousse. Garnish with the sliced almonds and grated white chocolate, and serve.
Almond Mousse:
Blend the almonds and 2 Tbsp. of the sugar into a paste in a food processor or blender. Set almond paste aside.
Beat the cream and remaining 2 Tbsp. of granulated sugar until soft peaks form. Set aside.
In the top of a double boiler or in a medium metal bowl, combine the corn syrup and water and whisk until smooth. Add the egg yolks and Amaretto, place over a pot of simmering water and beat with an electric mixer until very thick and ribbons form. Remove from the heat and continue to beat until cool. Fold in the vanilla and whipped cream until just blended. Fold in the reserved almond paste. Refrigerate until well chilled, at least 4 hours.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 231 | ||
Calories from Fat: 171 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 11.9mg | 0 % | |
Potassium 184.8mg | 5 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 7.4g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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