K
Klaus Alexander Seistrup
Guest
Easy Nougat Mousse
This nougat mousse is very easy to make, yet so delicious.
300 g Valrhona nougat
4 ea pasteurized egg yolks
400 mL double cream (a.k.a. whipping cream or heavy cream)
(US readers may take 10 oz nougat and 1.75 cup whipping cream.)
Melt the nougat gently over a simmering water bath. Meanwhile, in
a small bowl, whip the yolks until light and fluffy. In a separate
bowl whip the cream until soft peaks, not too stiff.
When the nougat has cooled a little, fold in the eggs, then gently
fold in the whipped cream. Pour into some small wineglass or serving
dishes and leave to chill for at least three hours before serving.
Decorate with e.g. julienne of lime peel that has been cooked shortly
in a syrup made of equal parts sugar and water.
Hints:
The nougat should not be too warm when mixing in the egg, you don't
want the yolks to coagulate.
The cream is easier to whip when both the cream and bowl are cold.
Enjoy!
--
Klaus Alexander Seistrup
Magnetic Ink, Copenhagen, Denmark
http://magnetic-ink.dk/29
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
This nougat mousse is very easy to make, yet so delicious.
300 g Valrhona nougat
4 ea pasteurized egg yolks
400 mL double cream (a.k.a. whipping cream or heavy cream)
(US readers may take 10 oz nougat and 1.75 cup whipping cream.)
Melt the nougat gently over a simmering water bath. Meanwhile, in
a small bowl, whip the yolks until light and fluffy. In a separate
bowl whip the cream until soft peaks, not too stiff.
When the nougat has cooled a little, fold in the eggs, then gently
fold in the whipped cream. Pour into some small wineglass or serving
dishes and leave to chill for at least three hours before serving.
Decorate with e.g. julienne of lime peel that has been cooked shortly
in a syrup made of equal parts sugar and water.
Hints:
The nougat should not be too warm when mixing in the egg, you don't
want the yolks to coagulate.
The cream is easier to whip when both the cream and bowl are cold.
Enjoy!
--
Klaus Alexander Seistrup
Magnetic Ink, Copenhagen, Denmark
http://magnetic-ink.dk/29
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/