Nougat mousse

Ingredients

Directions

1. 1

   Bring 175 g cream to the boil in a saucepan and set aside. Coarsely chop the nougat and chocolate coating and melt in the hot cream. Let it cool down to room temperature

2. 2

   Finely chop the pine nuts. Remove the leaves from the thyme. Melt the icing sugar in a frying pan until light yellow and caramelise the pine nuts. Mix in the thyme leaves and salt. Put the caramel mixture on a piece of baking paper, place a second layer of baking paper on top and roll flat with a pastry roll. Leave to cool completely

3. 3

   Whip 200 g cream until stiff and fold into the nougat cream. Pour the mixture into a bowl and chill for at least 3 hours, preferably overnight

4. 4

   Peel and slice the mandarins and arrange them on 6 plates. Break the pine nut brittle roughly. Cut the nougat mousse into dumplings with 2 slightly moistened tablespoons, arrange on the mandarins and decorate with brittle

Nutrition Facts

KCAL
530 kcal

CARBS
37 g

FATS
40 g

PROTEINS
6 g