Nougat mousse with nut brittle

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Melt 50 g sugar in a pan until golden brown. Add nuts, remove from heat. Turn the nuts in the caramel. Put the nut caramel on a lightly oiled piece of aluminium foil and let it cool down. Cut the nougat into small pieces. Place in a metal bowl and melt on a hot water bath at low heat.

2. 2

   Remove from the stove and let it cool down lukewarm. Coarsely chop the nut caramel. Put something aside for decoration. Separate the eggs. Beat the egg yolks and 25 g sugar in a tall beaker with the whisk of the hand mixer until creamy white. Beat 200 g cream and egg white separately until stiff. Let the egg yolk cream run into the lukewarm nougat and stir in. Add rum and stir in. First fold in cream and then beaten egg whites and nuts in portions. Pour into 4 dessert bowls. Chill for about 4 hours. Whip 100 g cream until stiff.

3. 3

   Let the egg yolk cream run into the lukewarm nougat and stir in. Add rum and stir in. First fold in cream and then beaten egg whites and nuts in portions. Pour into 4 dessert bowls. Chill for about 4 hours. Whip 100 g cream until stiff. Spoon onto the mousse. Serve sprinkled with nut caramel

Nutrition Facts

KCAL
700 kcal

CARBS
51 g

FATS
48 g

PROTEINS
11 g