Printen mousse with plum compote
easy
30 mins
30 mins
Ingredients
- 250 ml Milk
- 1 pinch Salt
- 4 sheets white gelatine
- 5 Egg yolk (size M)
- 75 g + 1 tablespoon of sugar
- 250 g Whipped cream
- 75 g + 2 petits sprints aux herbes Aachener avec glaçage au sucre
- 50 g crushed hazelnuts
- 1 glass (720 ml) Plums
- 175 ml Orange juice
- 1 package Vanillin sugar
- 15 g Cornstarch
- 1 Cinnamon stick
- 1 TABLESPOON Hazelnut flakes
Directions
- 1
Bring the milk and salt to the boil, remove from the heat and pour into a bowl. Leave to cool. Soak gelatine in cold water. Whisk the egg yolks and 75 g sugar with the whisk of the hand mixer until thick and creamy white
- 2
Squeeze the gelatine and stir into the lukewarm milk. Add egg yolk-sugar mass and stir in. Chill for 10-15 minutes until the mixture begins to gel
- 3
In the meantime whip the cream until stiff. Finely chop 75 g Printen. Fold the nuts first, then the cream in portions into the gelling mousse. Fold in chopped Printen. Pour into 6 dessert glasses and chill for approx. 3 hours
- 4
In the meantime, pour the plums into a sieve and collect the juice. Fill up to 500 ml with orange juice. Stir 5 tablespoons of juice, 1 tablespoon of sugar, vanillin sugar and starch until smooth. Bring the rest of the juice and cinnamon stick to the boil in a pot, stir in the mixed starch, bring to the boil while stirring, simmer for about 1 minute. Remove from the heat, fold in the plums. Pour into a bowl and let cool off
- 5
Two princes are crumbling. Sprinkle dessert glasses with Printen and nut flakes. Add the compote in a small bowl
- 6
waiting time approx. 2 3/4 hours
Nutrition Facts
470 kcal
49 g
26 g
9 g
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