Nut Mousse
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 6 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g hazelnuts, round
- 400 ml milk
- 4 sheets gelatin
- 3 egg yolks
- 100 g suar
- 1 vanilla pod, the pulp it
- 2 tablespoon orange liqueur
- 200 g whipped cream
Print Recipe
Pin Recipe Instructions
- The day before, roast the hazelnuts in a saucepan without fat. Pour in the milk, bring to the boil and then cover and chill.
- Soak the gelatine in cold water. Pour the nut milk through a fine sieve. Beat egg yolks and sugar in a bowl over a hot water bath until frothy. Stir gelatin into the egg yolk mixture until it is dissolved. Stir in the nut milk and add the vanilla pulp. Stir in the orange liqueur as well. Chill until the mixture starts to gel.
- Whip the cream until stiff and fold in. Put everything in a bowl and chill for 6 hours or, preferably, overnight.
- To serve, cut off the lobes with 2 tablespoons. It is best to serve the mousse on a mirror made of sieved berries.
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