Recipe: Frozen Peach Torte with Almond Crust for Janice

FROZEN PEACH TORTE WITH ALMOND CRUST
Source: Bon Appetit
Servings: 10

FOR THE CRUSTS:
2 cups almonds
1/3 cup packed light brown sugar
1/4 cup flour
1 Pinch salt
6 tbsp unsalted butter, melted and cooled
FOR THE MOUSSE:
4 tbsp water, divided use
1 tsp unflavored gelatin
6 large egg yolks*
1/3 cup sugar
3 tbsp cherry brandy (kirsch)
3 1/2 oz white chocolate, chopped
1 1/2 cups whipping cream, chilled
1 cup peaches, finely chopped
TO SERVE:
4 peaches, peeled thinly sliced
1/4 cup powdered sugar

TO PREPARE THE CRUSTS:
Preheat oven to 375 degrees F.

Coarsely chop nuts with brown sugar, flour and salt in processor. Add butter, process until nuts are finely chopped. Press half of mixture over bottom of 9-inch springform pan. Press remaining half of mixture over bottom of 9-inch cake pan.

Bake until crusts are golden, about 20 minutes. Transfer to racks; cook completely. Break crust in pans into crumbs; set aside.

TO PREPARE THE MOUSSE:
Place 1 tbsp water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.

Whisk yolks*, sugar, kirsch and 3 tbsp water in medium metal bowl until blended. Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes. Remove bowl from over water.

Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts. Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.

Beat cream in large bowl until soft peaks form. Fold yolk mixture into cream.

Spread 1/3 of mousse over crust in spring form pan. Sprinkle half of chopped peaches over. Sprinkle half of crumbs over peaches. Drop 1/3 of mousse by tablespoons over peaches, spacing evenly. Spread mousse carefully over, covering crumbs. Sprinkle with remaining chopped peaches and crumbs. Carefully spread remaining mousse evenly over. Cover and freeze over night. (Can be made 3 days ahead. Keep frozen.)

TO SERVE:
Mix peach slices and powdered sugar in medium bowl. Let stand 15 minutes.

Using knife, cut around pan sides to loosen torte. Release pan sides; transfer torte to platter. Arrange peaches in concentric circles atop torte. Let stand at room temperature 30 minutes and serve.

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*Cooking Egg Yolks for Use in Recipes
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board