Raspberry Schnelle Nougatmousse

Name: Raspberry Schnelle Nougatmousse
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 75 g Dark chocolate; 100 g N; 400 g Raspberries (fresh or frozen); 1 TABLESPOON Icing sugar; 250 g Whipped cream; 1 pck. Vanilla sugar; 7-10 Tbsp Baking cocoa for dusting

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

This dessert tastes almost like a chocolate! It is only much more airy and at the same time wonderfully easy to make. A sweet temptation that is rewarded with every spoonful!

COOK TIME
30 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

75 g Dark chocolate
100 g N
400 g Raspberries (fresh or frozen)
1 TABLESPOON Icing sugar
250 g Whipped cream
1 pck. Vanilla sugar
7-10 Tbsp Baking cocoa for dusting

Directions

1
Roughly chop the chocolate and nougat and melt in a hot water bath while stirring. Leave to cool a little.
2
In the meantime, select fresh raspberries and defrost frozen berries. Put 150 g raspberries and icing sugar into a high mixing bowl and puree finely with a hand blender.
3
Whip cream and vanilla sugar until stiff. Fold half of the cream directly into the cooled down nougat-chocolate mixture. Fold in the remaining cream in streaks.
4
Layer raspberries and cream in a dessert bowl and chill for about 2 hours. Dust with cocoa and pour some raspberry puree over it. Serve with the rest of the puree.