Brittle-hip-tower with white mousse and fruits

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Chop the chocolate, carefully melt it over a warm water bath, let it cool down. Whip 650 g cream until stiff, fold into the chocolate in 3 portions. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tbsp. cream, then stir everything into the rest of the cream. Pour into a bowl and smooth down. Chill for at least 3 hours

2. 2

   Mix sugar, brittle, 50 g cream and eggs with the whisk of the hand mixer. Slowly add the flour. Pour the dough by the spoonful (12 per baking tray) onto 2 baking trays lined with baking paper and spread with the spoon to form circles (approx. 8 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes until golden brown

3. 3

   Select the berries, wash and drain. Wash peaches, dab dry, cut in half and remove stones. Cut peaches into slices. Wash mint, shake dry and pluck leaves from the stalks

4. 4

   Pour mousse onto a hip, cover with berries and peach. Repeat this procedure twice more and then stack the slices on top of each other. Decorate the turret with mint

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
650 kcal

CARBS
63 g

FATS
39 g

PROTEINS
10 g