Quick nougat-espresso mousse

Name: Quick nougat-espresso mousse
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 175 g Nut nougat cream; 250 g Schmand; 1 TABLESPOON instant espresso powder; 1 coated tablespoon baking cocoa; 100 g Whipped cream; 1 (25 g) sachet de pistaches hachées; 1 small apple (e.g. Braeburn); 1 TEASPOON Lemon juice

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

175 g Nut nougat cream
250 g Schmand
1 TABLESPOON instant espresso powder
1 coated tablespoon baking cocoa
100 g Whipped cream
1 (25 g) sachet de pistaches hachées
1 small apple (e.g. Braeburn)
1 TEASPOON Lemon juice

Directions

1
Whip nut nougat cream, sour cream, espresso and cocoa. Whip cream until stiff. Fold cream and pistachios, except for 1 tbsp, into the cream. Divide into four glasses.
2
Wash the apple, quarter it and remove the core. Cut apple quarters into small cubes and mix with lemon juice. Spread on the mousse. Sprinkle with remaining pistachios.