Recipe for Chef Juanitas Almond Tulips with White Chocolate Mousse and 
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Yield:
6
Ingredients:
Amount Ingredient
2 x egg whites
1/2 cup granulated sugar
1/2 cup sliced blanched almonds
1/3 cup all-purpose flour
1/4 cup butter, melted
1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
1 dsh salt
----------------- WHITE CHOCOLATE MOUSSE ----------------
3 box white chocolate baking bars, (6 ounce)
4 cup whipped cream
1 dsh pure vanilla extract
----------------- RASPBERRY SAUCE ----------------
2 pkt frozen raspberries, thawed (10 ounce)
2 tbl fresh lemon juice
Instructions:
Instructions: Complete Title: Chef Juanitas Almond Tulips with White Chocolate Mousse & Raspberry Sauce

Preheat oven to 350 F.

In a medium-sized bowl, mix together the first eight ingredients. For each tulip, thinly spread 1 tablespoon of the batter onto a baking sheet and bake for 10 to 15 minutes. (Bake only two tulips at a time.)

Quickly remove the baked tulips and lay each on the bottom of a glass turned upside down. Place a large cup on the top of each tulip to mold.

Let stand for 5 minutes, then remove the cup. Repeat the procedure with the remaining batter.

Makes 14 tulips.

Fill the tulips with the White Chocolate Mousse and drizzle the Raspberry Sauce over the tops. Serve immediately.

YIELD: 4 TO 6 SERVINGS

White Chocolate Mousse:
Cut the chocolate into small pieces and melt in the top of a double boiler over simmering water. When melted, fold in the cream and vanilla.

Raspberry Sauce:
In a blender or food processor, blend together all of the ingredients.

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