John Myers
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Cream Mousse with Nut Caramel and Fresh Berries
The perfect cream mousse with nut caramel and fresh berries recipe with a picture and simple step-by-step instructions.
meringue
- 6 Pc. Eggs
- 200 g Sugar
- 0,5 tsp Lemon peel
- 1 pinch Salt
Berry
- 500 g Blueberries
- 500 g Raspberries
- 6 Pc. Mint leaves
- 1 tbsp Lemon juice
- 1 tbsp Lime juice
- 2 tbsp Gin
- 1 tsp Sugar
Caramel crunch
- 2 packet Caramel candies
- 2 tbsp Chopped walnuts
- 2 tbsp Chopped almonds
- 2 tbsp Chopped white chocolate
cream
- 400 g Cream
- 1 tbsp Chopped pistachios
- 2 tbsp Sugar
meringue
- Beat egg whites until stiff, then add sugar, lemon zest and salt. Continue beating until the mixture becomes firm and creamy. Then pour the mixture into a piping bag and shape the meringue on baking paper. Bake them on a baking sheet for about 5 hours at 130 degrees. Let it bake later in the oven on display.
Berry
- Wash the fruit. Add mint, lemon and lime juice, gin and sugar. Mix everything together and chill.
Caramel crunch
- Spread the candies on baking paper and let them melt in the oven at 200 degrees. After about 15 minutes, remove the tray and drizzle the nuts and chocolate onto the mixture. Chill the liquid platter so that it can be broken later for serving.
cream
- Mix everything together and whisk.
Serving
- Break the caramel plate into equal parts. Place a piece of caramel per plate in the middle of the plate. Spread the marinated berries on top (best with a decorative ring). Put the meringue on top. Place another two / three caramel pieces on the tower. Finally, spray two / three icing on the cake and drizzle the pistachios over it.
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