Summary

Ingredients

For the mousse:

• 150 ml cream
• 120 g nouat, hazelnut
• 190 g couverture, whole milk
• 300 ml heavy cream, whipped until stiff

Also:

• 6 tablespoon pine nuts
• 4 stalk / s thyme, the leaves it, fresh or slightly dried
• 8 tablespoon powdered sugar, heaped
• 1 pinch (s) salt
• 500 ml mulled wine, red, white or fruit, as desired
• 50 g cornstarch
• vanilla sugar, or Christmas spices

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Instructions

1. For the mousse, grind whole milk couverture and nougat and dissolve in the boiled cream. Let cool down to room temperature, stirring occasionally. Whip the cream until stiff and fold it into the nougat mixture. Chill in the mold overnight.
2. For the brittle, roughly chop the pine nuts, mix with the thyme and a small pinch of salt. Caramelize the powdered sugar in a pan, add the pine mixture and stir well. Place the hot mixture on baking paper, cover with baking paper and press flat. This works well with a rolling pin.
3. Coarsely chop the cooled brittle.
4. If you want, you can use the mulled wine e.g., with vanilla sugar, cinnamon or other Christmas spices. Mix some mulled wine with the cornstarch. Bring the rest to the boil, bind with the mixed starch and pour onto the dessert plate as a mirror. Let it cool and set.
5. Portion the nougat mousse and place on the mulled wine mirror. Spread the brittle over the mousse and serve.
6. The individual components of the dessert can be made quickly and well prepared the day before.