Nougat mousse on mandarins

Name: Nougat mousse on mandarins
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 175 g + 200 g whipped cream; 100 g Nut nougat (firm to cut); 150 g Milk couverture; 3-4 Stem(s) Thyme; 4 TABLESPOONS Pine nuts; 5 heaped Tbsp Icing sugar; 7-10 Tbsp Salt; 8 Mandarinen (ca. 90 g); 2-3 TABLESPOONS Orange liqueur or; 7-10 Tbsp Orange juice; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

175 g + 200 g whipped cream
100 g Nut nougat (firm to cut)
150 g Milk couverture
3-4 Stem(s) Thyme
4 TABLESPOONS Pine nuts
5 heaped Tbsp Icing sugar
7-10 Tbsp Salt
8 Mandarinen (ca. 90 g)
2-3 TABLESPOONS Orange liqueur or
7-10 Tbsp Orange juice
baking paper

Directions

1
Bring 175 g cream to the boil. Coarsely chop nougat and chocolate coating and melt in the hot cream while stirring. Let it cool down to room temperature.
2
Wash the thyme, dab dry and remove the leaves. Chop the pine nuts finely. Melt the icing sugar in a frying pan until golden brown. Add the pine nuts and caramelise. Stir in thyme and 1 pinch of salt.
3
Pour the caramel mixture onto a piece of baking paper. Place another piece of baking paper on top and roll the mixture flat with a dough roll. Let the brittle cool down.
4
Whip 200 g cream until stiff and carefully fold into the nougat cream. Cover the mixture and leave to cool for at least 4 hours, preferably overnight.
5
Peel the mandarins so that the white skin is completely removed, collecting the juice. Cut mandarins crosswise into slices. Mix the mandarins, juice and liqueur and let it stand for a while. Break the pine nut brittle roughly.
6
Arrange the mandarins on six plates. Cut nougat mousse with tablespoons into cams and place on top. Decorate with brittle and sprinkle.