Recipe - Macadamia Mousse With Chocolate Rum Sauce

MOUSSE
1 lg Egg
2 tablespoon Sugar
One half cup Unsalted Macadamia nuts,
Chopped fine
Three fourths cup Wellchilled heavy cream

CHOCOLATE RUM SAUCE
One half cup Heavy cream
1 tablespoon Dark rum
One fourth cup Semisweet chocolate chips

Make the Mousse:

In a metal bowl set over a saucepan of simmering water combine the egg and
the sugar and with an electric mixer beat the mixture at high speed for 3
minutes, or until it is thick and fluffy. Remove the pan from the heat and
continue to beat the mixture set over the hot water for 3 minutes. Set the
metal bowl in a bowl of ice and cold water, beat the mixture until it is
cold, and stir in the macadamia nuts. In a chilled small bowl beat the
cream with the until it just holds stiff peaks, stir one fourth of the
whipped cream into the macadamia mixture until it is combined well, and
fold in the remaining whipped cream. Spoon the mousse into 2 chilled desert
glasses and chill them in the freezer for 25 minutes.

Make the Chocolate Rum Sauce:

In a small saucepan bring the cream and the rum to a boil, remove the pan
from heat, and add the chocolate chips. Whisk the mixture until the choc
olate is melted and serve the warm sauce over the mousse.

Source: Gourmet's "In Short Order".

MM by TVGUY
Posted to MCRecipe Digest V1 #306

Date: Sun, 17 Nov 1996 02:32:11 0500 (EST)

From: Bill Camarota gfx4tv@acy.digex.net