Nougat mousse on apricot puree

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Melt the nougat in a water bath. Whip the cream until stiff. Whip cream powder with not too cold milk in a high mixing bowl for 3 minutes until creamy. Fold in nougat and cream. Leave to set in the fridge for about 1 hour.

2. 2

   In the meantime, drain the apricots and puree them with the cutting stick of the hand mixer. Stir in the liqueur. Divide the apricot puree between four dessert plates. Coarsely chop the bark chocolate. Pour the mousse into a piping bag with a star-shaped spout and squirt it onto the puree as a dab.

3. 3

   Sprinkle with bark chocolate and decorate with mint leaves.