John Myers
Physalis Cream and Chocolate Mousse with Almonds and Almond Biscuits
The perfect physalis cream and chocolate mousse with almonds and almond biscuits recipe with a picture and simple step-by-step instructions.
Physalis cream
- 200 g Physalis
- 200 g Cream
- 1 packet Vanilla sugar
- 2 sheet Gelatin
- 100 ml Milk
- 150 g Almond biscuits
Chocolate mousse
- 400 g Block chocolate
- 500 ml Cream
- 100 g Ground almonds
Physalis cream
- Remove the shell from the physalis and puree. Whip the cream and fold in a packet of vanilla sugar. Soak gelatine according to the packaging and dissolve in milk. Slowly fold the milk gelatine into the cream. Distribute in glasses and put in the refrigerator.
Chocolate mousse
- Melt the chocolate in a double boiler. Whip the cream until stiff. Stir the melted chocolate into the cream. Add the ground almonds and fill into glasses. Let it set in the refrigerator for at least an hour.
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