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Jack Daniels Mousse Cake Recipe from Yachtsman Steakhouse


Bailey's Mousse - white
2 egg yolks
4 oz heavy cream
2 oz white chocolate, melted
1/2 oz Bailey's
Leaf gelatin in cold water, bloomed.

Jack Daniels Mousse - dark
1 egg yolk
3 oz heavy cream
1 oz dark chocolate, melted
1/2 oz Jack Daniels
Leaf gelatin in cold water, bloomed.

Almond Sponge
3 eggs
3 oz sugar
4 oz almonds, finely chopped
3 egg whites
1 oz sugar
1 oz flour, all-purpose
1 oz butter, melted


Whip the heavy cream in a bowl until thickened (soft peak).

Melt the chocolate in either a microwave or double boiler (be careful no to burn).

Bloom gelatin in ice water for 5 minutes.

Dissolve the gelatin completely in the microwave.

In a bowl over a pan of simmering water, whip the egg yolks until pale in color.

Remove the egg yolks from the water bath and stir in the melted chocolate and a third of the heavy cream.

Return to the heat if necessary and stir until incorporated

Take the yolk mixture off the stove and whisk in the gelatin and alcohol. Fold in remaining cream.

Pour the white mousse half way into mold, glass or bowl and chill.

Prepare dark chocolate mousse in the same way.

Method for Almond Sponge

Mix sugar, egg, almond flour together. Stir well.

Whip egg white and sugar to meringue. Fold into egg mixture.

Bake at 350º F for about 9 minutes on baking sheet.



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