Printen mousse from Aachen

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4.3 3
COOK TIME
300 mins
TOTAL TIME
300 mins

Ingredients

Servings: 6
  • 4 sheets white gelatine
  • 1/4 l Milk
  • 7-10 Tbsp Salt
  • 5 Egg yolk (Gr. M)
  • 75 g Sugar
  • 250 g Whipped cream
  • 50 g crushed hazelnuts
  • 4 (approx. 80 g) Aachen herb sprints
  • 1/2 Aachener Kräuterprinte or
  • 2 Princess-printins and 1 tablespoon of hazelnut leaves for decoration

Directions

  1. 1

    Soak gelatine in cold water. Bring milk and 1 pinch of salt to the boil, remove from the heat. Beat egg yolks and 75 g sugar until creamy.

  2. 2

    Squeeze the gelatine and dissolve in the warm milk. Gradually stir into the egg yolk mixture. Chill for 15-20 minutes until the mixture begins to gel.

  3. 3

    Whip the cream until stiff. First add chopped nuts, then cream to the mixture. Finely chop the Printen and fold into the mixture. Pour the mousse into 6 dessert glasses and chill for at least 4 hours.

  4. 4

    Crumble Printe for decoration. Sprinkle the mousse with nut flakes and Printe crumbs. Plum compote tastes good with it. Drink tip: coffee, e.g. from Plum's.

Nutrition Facts

KCAL
390 kcal
CARBS
25 g
FATS
28 g
PROTEINS
7 g

Categories & Tags

Dessert