Frozen peach torte with almond crust

 
                    Frozen Peach Torte with Almond Crust
 
 Recipe By     : Bon Appetit
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             almonds
      1/3  c             packed light brown sugar
      1/4  c             flour
    1      Pinch         salt
    6      tbsps         unsalted butter -- melted and cooled
    4      tbsps         water
    1      tsp           unflavored gelatin
    6      lg            egg yolks
      1/3  c             sugar
    3      tbsps         cherry brandy -- kirsch
    3 1/2  ozs           white chocolate -- chopped
    1 1/2  c	            whipping cream -- chilled
    1      c	            peaches -- finely chopped
    4                    peaches -- peel & thinly slice
      1/4  c             powdered sugar
 
 Preheat oven to 375º.  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 9² springform pan.  Press remaining half of
mixture over bottom of 9² cake pan.  Bake until crusts are golden, about
20 minutes.  Transfer to racks; cook completely. Break crust in pans into
crumbs.
 
 Place 1 tbs water in small bowl.  Sprinkle gelatin over; let stand until
gelatin softens, about 10 minutes.  Whisk yolks, sugar, kirsch and 3 tbs water
in medium metal bowl until blended.  Set bowl over saucepan of simmering water;
whisk constantly until mixture registers 160º 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.)
 
 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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 Per serving: 445 Calories; 33g Fat (66% calories from fat); 6g Protein; 33g
Carbohydrate; 197mg Cholesterol; 40mg Sodium