Printen mousse from Aachen

Name: Printen mousse from Aachen
Cook time: 5 h
Total time: 5 h
Yield: 6
Ingredients: 4 sheets white gelatine; 1/4 l Milk; 7-10 Tbsp Salt; 5 Egg yolk (Gr. M); 75 g Sugar; 250 g Whipped cream; 50 g crushed hazelnuts; 4 (approx. 80 g) Aachen herb sprints; 1/2 Aachener Kräuterprinte or; 2 Princess-printins and 1 tablespoon of hazelnut leaves for decoration

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 6

4 sheets white gelatine
1/4 l Milk
7-10 Tbsp Salt
5 Egg yolk (Gr. M)
75 g Sugar
250 g Whipped cream
50 g crushed hazelnuts
4 (approx. 80 g) Aachen herb sprints
1/2 Aachener Kräuterprinte or
2 Princess-printins and 1 tablespoon of hazelnut leaves for decoration

Directions

1
Soak gelatine in cold water. Bring milk and 1 pinch of salt to the boil, remove from the heat. Beat egg yolks and 75 g sugar until creamy.
2
Squeeze the gelatine and dissolve in the warm milk. Gradually stir into the egg yolk mixture. Chill for 15-20 minutes until the mixture begins to gel.
3
Whip the cream until stiff. First add chopped nuts, then cream to the mixture. Finely chop the Printen and fold into the mixture. Pour the mousse into 6 dessert glasses and chill for at least 4 hours.
4
Crumble Printe for decoration. Sprinkle the mousse with nut flakes and Printe crumbs. Plum compote tastes good with it. Drink tip: coffee, e.g. from Plum's.