Giotto mousse

Name: Giotto mousse
Cook time: 40 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 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)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

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
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
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
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.