White Chocolate & Bailey's Almond Cookie Napo
Submitted by cookiegirl69
Crisp almond cookies sandwiched with airy white chocolate and Bailey’s mousse, drizzled with a citrus-cream sauce. A multi-layered, restaurant-worthy Napoleon dessert.
YIELD
16 servingsPREP
10 minCOOK
10 minREADY
4 hrsThis is a dessert that means business. Three components, each one a stunner on its own, stacked together into something truly special.
First, a billowy mousse made from whipped cream, Bailey’s Irish Cream, and chunks of white chocolate folded into a cloud of Swiss meringue. The chocolate only partially melts, leaving little pockets of sweetness throughout.
Next, crisp almond cookies, thin and golden, baked fast and hot so they shatter at the first bite.
Finally, a Bailey’s and orange cream sauce, cooked into a silky sabayon and folded with more whipped cream. Spoon it over the assembled Napoleon and prepare for applause.
Chef Tips
- Soften the gelatin in Bailey’s for the full 5 minutes before heating. Rushing this step leaves lumps in your mousse.
- Fold the white chocolate into the hot meringue quickly. You want it partially melted with small chunks remaining, not fully dissolved.
- The almond cookies bake fast. Three minutes at high heat is all they need, so watch them like a hawk.
- Chill the cookie batter for 4 hours before baking. It spreads evenly and bakes flat, which you need for clean Napoleon layers.
Ingredients
Directions
Soften gelatine in a ½ cup Baileys Original Irish Cream for 5 minutes.
Then dissolve by stirring over very low heat (or dissolve in microwave for 1 minute, stirring every 20 seconds).
NOTE: If mixture gels before ready to use, liquify for 15 seconds in microwave.
Whip the cream until stiff peaks form.
Fold in Baileys mixture.
Set aside in refrigerator.
In a double boiler, over, not in, boiling water, beat the egg whites and sugar with a hand-held electric mixer on high for seven minutes.
Working quickly, fold in chocolate chunks so as to only partially melt chocolate leaving small kernels of chocolate.
Fold into Baileys Original Irish Cream Mixture.
Served in a Bailey Original Irish Cream andamp; Orange Sauce: 1 cup heavy cream, 4 tablespoons sugar, 3 egg yolks, 1 teaspoon lemon juice, 1 tablespoon fresh orange juice, ¼ cup Baileys Original Irish Cream.
Whip cream until stiff; refrigerate.
Cream together sugar, egg yolk, lemon and orange juice until a steady stream forms.
Cook egg mixture in double boiler, whisking constantly until peaks form, then add Baileys Original Irish Cream.
Continue cooking until thick; remove from heat and cool whisking over ice bath.
When cool, fold together with whipped cream.
Served with Almond Cookies Napoleon: 2 cups sliced almonds, 1 cup sugar, 1 tablespoon almond extract, pinch of salt, ¾ cup melted butter, ¾ cup all-purpose flour, 4 egg whites Combine all the ingredients by whisking.
Chill for 4 hours.
Cook on buttered cookie sheets as flat, drop cookies (two heaping tablespoons each) for 3 minutes at 400℉ (200℃).
To Assemble: Place some mouse filling between two cookies and spoon orange sauce over the top, to taste.
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