John Myers
Nougat Mousse with Orange Compote and Pine Nut and Walnut Brittle
The perfect nougat mousse with orange compote and pine nut and walnut brittle recipe with a picture and simple step-by-step instructions.
- 2 leaf Gelatin white
- 50 g Raw nougat mass
- 50 g Dark couverture
- 2 Pc. Egg yolk
- 4 tbsp Brown rum
- 300 ml Whipped cream
- 5 Pc. Passion fruit
- 100 g Sugar
- 3 Pc. Coriander grains
- 1 tsp Food starch
- 20 g Pine nuts
- 2 tbsp Orange liqueur
- For the mousse, soak gelatine in plenty of cold water. Chop the nougat and couverture and melt over a hot water bath. Beat the egg yolks and rum in the beater and whip over the hot water bath until thick, creamy and hot. Pour the nougat and couverture mixture over the water bath while stirring. Squeeze out the gelatine and stir into the hot nougat mixture. Let the mixture cool down for 10 minutes, stirring several times.
- Whip the cream. Stir 1/3 into the chocolate mixture, carefully fold in the rest of the cream. Pour into a bowl. Chill for at least 4 hours.
- For the compote, peel 3 oranges so that the white skin is completely removed. Cut oranges into very thin slices. Squeeze a total of 125 ml of juice from the organic orange and possibly another orange. Halve the passion fruit, use a spoon to place the inside in a mixing bowl. Puree the mass only briefly, pass through a sieve, keeping 1/3 of the kernels. Bring the puree, orange juice and zest, sugar and coriander to the boil. Mix the starch and rum until smooth, stir into the boiling juice and bring to the boil again. Pour the mixture over the orange slices through a sieve, mix in the passion fruit kernels that were set aside. Let the compote cool down.
- For the brittle, chop walnuts and pine nuts. Caramelize the sugar in a saucepan until golden brown, add the maple syrup and orange liqueur and stir everything into a smooth caramel. Mix in walnuts and pine nuts and caramelize for 30-60 seconds while stirring. Place the caramel on a piece of parchment paper, cover with a second parchment paper and roll out about 15×15 cm with the rolling pin, allow to cool. Cut the brittle into approx. 6 cm long diamonds.
- Cut the mousse out of the mousse and serve with the compote and brittle.
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