INGREDIENTS

INSTRUCTIONS

MOUSSE
PHYLLO CUPS
FOR MOUSSE: Whisk yolks. sugar and 1/4 cup water in large metal bowl to
blend. Set bowl over saucepan of simmering water (do not allow bottom of
bowl to touch water); whisk constantly; until mixture thickens and candy
thermometer registers 170°F, about 4 minutes. Remove bowl from over water.
Scrape seeds from vanilla bean into egg mixture. Using electric mixer; beat
until mixture is cool and thick, about 5 minutes. Mix in peel.
Beat cream in another large bowl until soft peaks form. Add Grand Marnier;
beat until stiff peaks form. Fold into cooled mousse mixture. Cover; freeze
until firm, at least 6 hours or overnight. (Can be made 1 week ahead. Keep
frozen.)
FOR PHYLLO CUPS: Brush six 3/4-cup custard cups with some melted butter.
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic
wrap then damp kitchen towel). Brush phyllo sheet with melted butter. Top
with second phyllo sheet. Brush with melted butter. Cut phyllo stack into
six 5 1/2- to 6-inch squares. Press 1 square stack, buttered side down,
into each cup. Repeat buttering, stacking and cutting with remaining 2
phyllo sheets. Press 1 square stack, buttered side down, atop first stack
in each cup, positioning corners at different angles and extending over
edges of cups. Brush phyllo with butter (Can be made 4 hours ahead. Let
stand at room temperature.)
Preheat broiler. Stir preserves in small saucepan over medium-low heat
until melted. Arrange nectarine slices on baking sheet. Brush generously
with some of apricot preserves. Broil just until glaze bubbles, moving
baking sheet if necessary for even broiling, about 2 minutes. Cool
nectarines on baking sheet.
Combine almond paste, yolk, 1 1/2 tablespoons butter, four and vanilla in
processor. Process until smooth.
Preheat oven to 375°F. Divide almond filling among phyllo cups (layer will
be thin). Place cups on baking sheet. Bake until filling is set and phyllo
is golden, about 10 minutes. Cool 15 minutes.
Gently remove phyllo cups from custard cups; place on plates. Melt
preserves over low heat. Arrange nectarine slices atop almond filling.
Brush with preserves. Place scoop of frozen mousse alongside.
NOTES : Begin preparing well before serving, as the mousse needs to freeze
for at least six hours.
Recipe by: Dwayne Fortier, La Réserve, in Bon Appetit, 9/97
Posted to TNT Recipes Digest, Vol 01, Nr 976 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 30, 98

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