Cashew Meringues with Chocolate Basil Mousse
When we first conjured up the notion of this dessert, we weren’t sure if people would go for the chocolate and basil combination in the mousse. But apparently everyone else dug the combination—the basil’s minty quality freshens up the chocolate taste—as much as we did: we couldn’t make these fast enough. When the scorching Crescent City summer rolled around, the kitchen got so hot and humid that the meringues wouldn’t bake properly (they need dry heat to crisp up), so we had to take them off the menu. We still like to make them from time to time when the temperature finally decides to drop.
The chocolate mousse can be made up to one day ahead.
The “ribbon stage” refers to sugar and eggs that are whipped together until thick and pale. When the whisk is raised, the mixture should fall slowly in thick ribbons that sink back into the batter.
Recipe information
Yield
makes 6 sandwiches (12 rounds of meringue)
Ingredients
Cashew Meringues
Chocolate Basil Mousse
Preparation
Cashew Meringues
Step 1
Preheat the oven to 250°F. Line a baking sheet with parchment paper.
Step 2
Using an electric mixer fitted with a whisk, whip the egg whites at medium-high speed with the sugar and salt, until firm. With a rubber spatula, fold in the chopped cashews. Spoon the batter into a pastry bag with a 1/2-inch plain tip and pipe it into 4-inch circles on the parchment. You should get 12 meringues.
Step 3
Bake for about 1 hour, or until the meringues are dry but not too brown. Cool them completely before peeling off the parchment. To finish, drizzle the cooled meringues with the melted chocolate (you can do this with a fork or a squeeze bottle).
Chocolate Basil Mousse
Step 4
Melt the butter and chocolate together in a small saucepan or microwave-proof bowl; set aside to cool. Using an electric mixer or wire whisk, whip 1/2 cup of the cream to soft peaks; refrigerate. Combine the remaining 1 1/2 cups of cream and the basil in another small saucepan placed over medium heat, and heat until you can smell the aroma of the basil, about 10 minutes. Cool the cream completely and strain.
Step 5
Use a mixer fitted with the whisk attachment to whip the egg yolks, whole eggs, sugar, and Frangelico to the ribbon stage, then add the gelatin. Slowly whip in the cooled chocolate, scraping the sides of the bowl often. Use a rubber spatula to fold in the whipped cream and then the basil cream until just mixed. Chill to set.
Step 6
When you are ready to serve the meringues, pipe or dollop the mousse onto the smooth surface of a meringue round, and top with another, smooth side down. Serve immediately.
