John Myers
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Mousse Au Liqueur De Brazil
The perfect mousse au liqueur de brazil recipe with a picture and simple step-by-step instructions.
For the liqueur mousse:
- 6 piece Eggs, very fresh!
- 250 ml Brazilian coffee liqueur according to my recipe or purchased coffee liqueur
- 7 sheet Gelatin white
- 150 gr Sugar
- 250 ml Cream 30% fat
For the oranges and breading:
- 3 piece Oranges
- 3 tablespoon Freshly chopped pistachios
- 3 tablespoon Desiccated coconut
- 3 tablespoon Coffee powder / sugar / cocoa mixture
- Separate the eggs and beat the egg whites very stiff.
- Mix the egg yolks with the sugar until frothy, add the liqueur and stir everything well.
- Whip the cream very stiff.
- Soak the gelatine in cold water, squeeze it out and dissolve it in a hot water bath (see photos).
- Mix 3 tablespoons of the egg / liqueur mixture with the gelatine one after the other and only then add everything completely to the egg mixture.
- Add egg whites and cream and fold in slightly. Fill into Desser glasses and chill.
- Fillet the oranges and “bread” them with pistachios, coconut and the coffee mixture. Decorate the liqueur mousse with it.
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