Bourbon Cranberry Sauce
White Chocolate Mint Mousse
Thin Nut Cookies (Nut Tulle Cups)
This recipe was created by Jen Barney during Food Network's 2017 Holiday Baking Championship.
Bourbon Cranberry Sauce:
In a saucepan, combine all ingredients and cook over medium heat until the cranberries are fully cooked and the sauce thickens to syrup, about 30 minutes. Pull from the heat and refrigerate until cool.
White Chocolate Mint Mousse:
In a food processor, infuse the mint into the sugar and powdered sugar. Process for several minutes or until the mint is fully broken down. Over a water bath, gently heat the white chocolate until it melts. Add the vanilla to the white chocolate and mix until it turns into a smooth cream. Meanwhile, whip the mascarpone cheese, heavy cream and the sugar and mint mixture together until soft peaks form. Whip in the white chocolate cream until fully combine. Use immediately or refrigerate for up to 1 day in advance.
Thin Nut Cookies (Nut Tulle Cups):
Heat the oven to 350 degrees. In a small saucepan melt the butter. Stir in the sugar and corn syrup and stir until the sugar has dissolved, about 1 minute. Remove from the heat and stir in the nuts. The batter can be used immediately or refrigerated for up to one month.
Prepare a sheet pan by lining it with parchment or a silicon mat. Scoop 1 tablespoon of the batter and leave 3 inches of space between each cookie. Bake for 6-8 minutes until the tulle cookie has fully spread out and is lightly browned.
Remove from the oven. Allow to cool. There is a small window of time where the cookies are malleable while they are cooling. During this time it is possible to shape these cookies into cups by allowing the cookie to drape over a small shot glass.
Once cooled, add White Chocolate Mint Mouse to Thin Nut Cookies and top with Bourbon Cranberry Sauce. Optional, serve with vanilla cake and garnish with fresh mint leaves or candied cranberries.
