Pecan nut mousse

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Roughly chop the nuts. Roast in a pan without fat. Sprinkle with sugar and let it caramelize. Spread nut caramel on baking paper and let it cool down.

2. 2

   Chop the couverture and melt in a hot water bath. Leave to cool lukewarm, stirring from time to time. Soak the gelatine in cold water.

3. 3

   Stir the quark, vanilla sugar and cinnamon until smooth. Whip the cream until stiff. Squeeze the gelatine and dissolve at low heat. First stir 3 tbsp. quark into the gelatine, then stir the mixture into the remaining quark.

4. 4

   First stir 3-4 tablespoons of whipped cream into the couverture. Then stir in the quark mixture and finally fold in the remaining cream.

5. 5

   Crumble brittle. Set aside a third of it. Fold the rest of the brittle into the mousse. Pour into a bowl and chill for at least 6 hours. Before serving, spread the rest of the nuts on top.

Nutrition Facts

KCAL
600 kcal

CARBS
25 g

FATS
48 g

PROTEINS
12 g