John Myers
Contents
show
Chocolate Mousse with Mint Pesto on Fruit Salad (Anna Hofbauer)
The perfect chocolate mousse with mint pesto on fruit salad (anna hofbauer) recipe with a picture and simple step-by-step instructions.
For the chocolate mousse
- 200 g Chocolate 70% cocoa
- 4 Pc. Eggs
- 250 ml Cream
- 50 g Sugar
- 50 g Soft butter
For the mint pesto
- 2 bunch Mint leaves
- 100 ml Honey liquid
- 20 g Roasted pine nuts
- 20 g Cashews
- Sea-Salt
- Olive oil
- 0,5 Pc. Lime
fruit salad
- 150 g Strawberries
- 2 Pc. Banana
- 0,5 Pc. Pineapple
- 0,5 Pc. Melon
- Sugar
For the chocolate mousse
- Melt the chocolate in a water bath. Separate eggs. Beat the egg whites and egg whites and whip the cream separately without adding anything. Refrigerate
- Beat the butter, sugar and egg yolk until creamy. Add liquid chocolate while beating constantly. Continue stirring until a tough brown mass has formed. Carefully fold in the egg whites and then the cream. Pour the mousse into small molds / glasses / bowls and refrigerate (1 day).
For the mint pesto and the fruit salad
- Mix the mint leaves, honey, seeds and a pinch of salt and stir up with olive oil. Work in lime juice just before serving. Pour the pesto over the fruit salad (fruit of your choice, e.g. strawberries, banana, pineapple, melon – cut into pieces and mix with a little sugar)
Facebook Comments