Giotto mousse

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
160 mins

Ingredients

Servings: 6
  • 200 g firm praline paste
  • 300 g Whipped cream
  • 2 TABLESPOONS Sugar
  • 40 g Sugar
  • 2 Egg yolk (Gr. M)
  • 2 Protein (Gr. M)
  • 1 pinch(es) Salt
  • 200 g Double cream cream cheese
  • 3 rod/s (each 38.7 g) filled hazelnut pastry (e.g. Giotto)

Directions

  1. 1

    Melt the nougat, 100 g cream and 2 tablespoons sugar in a saucepan. Add the egg yolks while stirring and stir until everything has combined. Stir the nougat mixture until cold for about 15 minutes.

  2. 2

    Beat the egg whites, 40 g sugar and salt with the whisks of the hand mixer until stiff. Beat 100 g cream and cream cheese separately until stiff. Fold the cream cheese first, then the cream and finally the beaten egg white into the cooled down nougat mixture. Chop 3/4 of the giottos and fold into the nougat mousse. Pour the nougat mousse into glasses and chill for about 2 hours.

  3. 3

    Whip 100 g of cream until stiff with the whisks of the hand mixer, fill into a piping bag with perforated spout and squirt as tuff onto the mousse. If necessary, halve the remaining Giottos. Decorate the mousse with it.

Nutrition Facts

KCAL
620 kcal
CARBS
38 g
FATS
47 g
PROTEINS
10 g