John Myers
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Christmas Mousse with Clementine Foam and Walnut Brittle
The perfect christmas mousse with clementine foam and walnut brittle recipe with a picture and simple step-by-step instructions.
Christmas mousse:
- 100 g Spekulatius
- 50 g Soft butter
- 125 ml Milk
- 200 ml Cream
- 1 tsp Vanilla extract
- 1 Cinnamon stick
- 1 Star anise
- 5 Cardamom pod
- 50 g Sugar
- 3 sheet Gelatin white
- 3 Egg yolk
Clementine foam:
- 3 piece Clementines
- 200 ml Cream
- 1 sheet Gelatin white
- 1 packet Vanilla sugar
Marzipan pistachio stars:
- 150 g Marzipan raw mass
- 30 g Pistachios
- Small cutout forms
Candied walnuts:
- 6 piece Walnuts
- 4 tbsp Sugar
Caramelized Clementines and Whole Milk Mesh:
- 2 piece Clementines
- 1 tbsp Sugar
- 100 g Couverture whole milk
Christmas mousse:
- Crush the biscuits in a freezer bag with a meat mallet, place in a small bowl and mix with the soft butter … then press into dessert rings.
- Soak the gelatine … .. bring the milk with the spices (break open the cardamom capsules) and the vanilla extract to the boil. Let it steep for half an hour ……. Beat the egg yolks with sugar then continue to beat over steam until the mixture is a bit thick. Put the cooled spiced milk over a sieve to the egg sugar foam and keep beating until it becomes thick again … Squeeze out the gelatine and add and dissolve ….. then let it cool on ice water. Whip the cream until it is semi-stiff and fold in when the mixture begins to gel … Now distribute the mixture in the dessert rings. Put in the fridge for 6 – 8 hours …
Clementine foam:
- Squeeze out the clementines and sift gelatin soak in water …. Bring 3 tablespoons of clementine juice to the boil and stir the squeezed out gelatin into the remaining juice …. Mix cream, juice, vanilla sugar and put in a cream dispenser …. with 2 Load cartridges, shake well and refrigerate until ready to use.
Marzipan pistachio stars:
- Crumble the marzipan …. grind the pistachios in a grinder and then knead with the Mazipan …. roll out into an even plate and cut out small stars …. set aside ….
Candied walnuts:
- Caramelize the walnuts with the 4 tablespoons of sugar…. let cool and break into small pieces …..
Caramelized Clementines and Whole Milk Mesh:
- Fillet the clementines and caramelize them in a pan with a tablespoon of sugar …. let them cool. Melt the couverture in a hot water bath and pour it onto a prepared baking paper pattern … let it set in the refrigerator …
Christmas mousse * serving *
- Now put the mousse tart on the plate …. decorate with the marzipan stars, walnut brittle, clementine wedges, chocolate lattice …. just before serving, sprinkle the clementine cream foam on top …. Let it taste for you.
- MERRY CHRISTMAS LINDA WISHES YOU!
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