Wanda's Citrus Lace CupsTangy and sweet citrus mousse nestled in a delicate and crispy almond cup. Makes approximately 12 individual cups.
Cups
¼ cup butter
½ cup brown sugar
¼ cup corn syrup
½ tsp. vanilla
½ cup pastry flour
½ cup chopped almonds
Filling
1½ cups whipping cream, chilled
1 cup white sugar
12 oz. softened cream cheese
1/3 cup lime juice
2 Tbsp. sour cream
2 Tbsp. lime zest
1 Tbsp. orange zest
1 tsp. lemon zest
Cups
Preheat oven to 375°F. In a medium saucepan combine butter, sugar and corn syrup and bring to a boil, stirring occasionally. Remove from heat and add vanilla. Combine flour and almonds and add to butter mixture. On a parchment lined cookie sheet drop cup mixture by teaspoons about 3 inches apart. Bake 5-6 minutes or until golden brown. Using a spatula, carefully remove hot cookies from sheet and drape over the back of mini-muffin cups to create a cup shape. Allow to cool completely.
Filling
Using an electric mixer, whip cold whipping cream until stiff peaks form. In a medium sized bowl, beat cream cheese with remaining ingredients until fluffy. Fold in whipped cream. Using a piping bag, pipe mousse into cups. Serve immediately.
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Preheat oven to 375°F. In a medium saucepan combine butter, sugar and corn syrup and bring to a boil, stirring occasionally. Remove from heat and add vanilla. Combine flour and almonds and add to butter mixture. On a parchment lined cookie sheet drop cup mixture by teaspoons about 3 inches apart. Bake 5-6 minutes or until golden brown. Using a spatula, carefully remove hot cookies from sheet and drape over the back of mini-muffin cups to create a cup shape. Allow to cool completely.
Filling
Using an electric mixer, whip cold whipping cream until stiff peaks form. In a medium sized bowl, beat cream cheese with remaining ingredients until fluffy. Fold in whipped cream. Using a piping bag, pipe mousse into cups. Serve immediately.
See more of Wanda's recipes...
