Brittle turrets with white mousse

Name: Brittle turrets with white mousse
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 3 sheets white gelatine; 200 g white chocolate; 650 g + 50 g whipped cream; 180 g Sugar; 50 g Hazelnut brittle; 3 Eggs (Gr. M); 150 g Flour; 150 g Currants (e.g. red and white); 2 Vineyard peaches; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

3 sheets white gelatine
200 g white chocolate
650 g + 50 g whipped cream
180 g Sugar
50 g Hazelnut brittle
3 Eggs (Gr. M)
150 g Flour
150 g Currants (e.g. red and white)
2 Vineyard peaches
baking paper

Directions

1
For the mousse, soak gelatine in cold water. Break the chocolate into pieces and melt in a hot water bath. Let it cool down a little. In the meantime, whip 650 g cream in two portions until stiff. Fold into the chocolate in three portions.
2
Squeeze the gelatine and dissolve in a small pot at medium heat while stirring. First stir 2-3 tablespoons of chocolate cream into the gelatine, then stir the gelatine mix into the remaining cream. Chill for at least 3 hours.
3
For the hips, line two baking trays with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix sugar, brittle, 50 g cream and eggs with the whisks of the mixer.
4
Stir in flour in portions. Spread 1 tbsp. of round dough (approx. 8 cm Ø) on the baking tray per scoop. Spread a total of 12 circles with a little distance between each tray. Bake one after the other in a hot oven for 15-20 minutes until golden brown.
5
Wash the berries and remove from the panicles. Wash and halve the peaches. Remove stones, cut flesh into slices.
6
To serve, layer 3 hips per person with some mousse and fruit.