in Austria, Dessert Recipes

Nougat mousse

updated

Spread the love

Ingredients for 12 servings:

  • 2 eggs
  • 2 egg yolks
  • 350 g nougat
  • 600 g whipped cream (Schlagobers), stiffly whipped
  • 5 cl Amaretto
  • 1 dashes lemon juice
  • 1 vanilla pod(s), pulp
  • 3 sheets of gelatin

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious

Whisk the eggs, egg yolks, lemon juice, and vanilla seeds over steam until warm (approx. 70°C). Soften the gelatine according to the package instructions. Squeeze out the gelatine and add it to the egg mixture along with the Amaretto. Heat the nougat in a saucepan until liquid. Then whisk the egg mixture and the liquid nougat until cold. Add the whipped cream, carefully fold in, and refrigerate for several hours. Finally, portion out and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato – Olive – Bruschetta

Wild garlic soup