| 1 | Almond cookie shell: ==================== put the egg whites in a bowl and beat them briefly. |
| 2 | Add the sugar and flour, then whisk. |
| 3 | Stir in the almonds. |
| 4 | Butter a sheet pan and spoon tablespoons of mixture onto the pan. |
| 5 | Spread the spoonfuls on the sheet slightly with the back of a spoon to form circles about 2 inches apart. |
| 6 | Bake in a 350°F oven for 5 - 7 minutes. |
| 7 | Remove from oven and while still hot, mold into small cups by placing over a rolling pin. |
| 8 | Set aside to dry. |
| 9 | Mousse: ======= in a saucepan, heat the sugar and water until the mixture forms a soft ball. |
| 10 | Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). |
| 11 | Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. |
| 12 | Place the egg yolks in a metal bowl and beat them over heat with a whisk. |
| 13 | Add rum to the egg yolks - still beating over heat. |
| 14 | Fold the egg yolks into the egg whites. |
| 15 | Fold the melted chocolate into the egg mixture. |
| 16 | Refrigerate for 3 to 4 hours. |
| 17 | Serve one scoop of mousse in an almond cookie shell. |
| 18 | Garnish with raspberry puree and creme fraiche. |
