Lemon Basil Mousse with Amaretti Cookies
Wine Recommendation
Ruffino Prosecco
Ingredients
- 1 (32-oz) carton heavy cream
- 1 (0.5-oz) pkg fresh basil leaves
- ½ cup plus 6 Tbsp powdered sugar
- 2 (10-oz) jars lemon curd
- 3 cups almond flour
- ¾ cup granulated sugar
- ¼ tsp salt
- 2 egg whites
- ½ tsp almond extract
- Powdered sugar (for coating)
Instructions
- Heat cream in a saucepan over medium-low heat. Add basil, remove from heat, and let stand 30 minutes. Strain mixture, discarding solids. Cover and refrigerate cream at least 4 hours.
- Beat chilled cream at medium speed with a mixer until foamy; gradually add ½ cup powdered sugar, beating until stiff peaks form. Fold in lemon curd until mixture is smooth. Cover, and refrigerate up to 2 days.
- Meanwhile, whisk together almond flour, 6 Tbsp powdered sugar, granulated sugar, and salt. Stir in egg whites and almond extract until dough forms. Roll into a ball and wrap in plastic wrap; refrigerate at least 1 hour.
- Preheat oven to 325°F. Roll dough into 1-inch balls and roll in additional powdered sugar.
- Place balls about 2 inches apart on parchment paper lined baking sheets. Using the bottom of a glass, press cookies down slightly.
- Bake 25 to 30 minutes or until cookies are deep golden brown. Cool on pans 2 minutes. Remove from pans and cool completely on wire racks.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
777
|
777
|
| Fat (g) | 53 | 53 |
| Sat. Fat (g) | 25 | 25 |
| Protein (g) | 10 | 10 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 111 | 111 |
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