CHIPOTLE MOUSSE IN AN ALMOND LACE CUP

Almond Lace Cups

Ingredients Weight Measure
Butter, whole, cut 1/4" thick 7 oz.
Sugar 6 oz.
Corn syrup 3 Tbsp.
Heavy cream 1/4 cup
Almonds, sliced (not toasted) 7 oz.
Quick-cooking oats 2 oz.
Butter, melted 2 oz.

Chipotle Mousse

Ingredients Weight Measure
Vanilla mousse mix 8 oz.
Heavy cream 1 qt.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Mangoes, skinned and pureed 2 ea.
Orange juice 2 oz.
Strawberry glaze 1/2 cup
Mangoes, skinned and sliced, for garnish 2 ea.

Method

  1. For the Almond Lace Cups, in saucepan, mix together butter, sugar, corn syrup and cream; bring to a boil.
  2. Add almonds and oats, and stir, boiling, for 3 or 4 minutes.
  3. Line a sheet pan with parchment paper. With a soup spoon (dipped in melted butter), take a spoonfull of mix and spread as thin as possible on the parchment paper using the bottom of the spoon. Do not place them too close together. Bake at 300°F until they are a deep golden brown.
  4. Take 12 soup cups and place on counter, upside down. Take mix out of oven. Cut the paper between each one and place them on the counter to cool just a little (15 to 30 seconds). Then, place on the soup cups, paper side up, to shape. Let cool.
  5. For the Chipotle Mousse, add the mousse mix to the cream and whip. Add the TABASCO® Chipotle Pepper Sauce.
  6. Put the mango puree in a squeeze bottle, thin a little with orange juice if needed. Put the strawberry glaze in a squeeze bottle and thin with orange juice.
  7. On each plate, place 1 drop of strawberry glaze. Place almond cup on glaze and fill the cup with the mousse mix. Fan the mango slices on the plate. Drizzle with the puree and the glaze.

Yield: 12 servings