These cooling, personal-sized trifles pair mint mouse over a full-bodied bourbon gelée before finishing it with crumbled almond meal on top. The whipped mousse and sweet almond layer create a beautiful medley of crunchy and silky smoothness. This light dessert is a refreshing treat during the day in the sun.
Makes 8 servings
10 sheets gelatin
½ cup sugar
½ cup water
4 tablespoons light corn syrup
6 tablespoons fresh mint, chopped
2 cups heavy whipping cream
2 drops green food coloring
12 sheets gelatin
2 cups water
½ cup bourbon
½ cup sugar
2 teaspoons ground ginger
2 cups almond meal
2 tablespoons butter, melted
½ cup light brown sugar
2 pinches salt
2 teaspoons vanilla extract
For the mint mousse:
For the bourbon-ginger gelée:
For the almond crust:
- Make the mousse: Soften 10 sheets gelatin in small bowl of ice water until dissolved.
- In saucepan set over medium heat, combine sugar, water, corn syrup, and mint. Heat until sugar dissolves and color turns slightly green, about 5 minutes. Strain and discard mint. Squeeze excess water from gelatin and dissolve in mint syrup. Set aside to cool.
- In stand mixer, whip heavy whipping cream until stiff peaks form, about 3 minutes. Fold in cooled mint syrup and food coloring. Refrigerate mousse for 4 hours.
- Make the gelée: Soften 12 sheets gelatin in small bowl of ice water and lightly grease 6×6-inch glass baking dish.
- In a saucepan set over medium heat, combine water, bourbon, sugar, and ginger. Heat until sugar dissolves. Squeeze excess water out of gelatin and dissolve in sauce. Strain gelée into glass baking dish. Refrigerate about 4 hours. Cut into small squares.
- Make the crust: In medium bowl, combine almond meal, butter, brown sugar, salt, and vanilla. Mix until combined. Set aside until ready to assemble.
- Build trifles in 8 glass dessert dishes (or glasses) by layering almond crust, cubes of gelée, and mousse.
Recipe ByJohn Bettis from The Brown Hotel in Louisville, Kentucky