John Myers
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Walnut Mousse in Hip and Espresso Jelly with Coconut Sauce
The perfect walnut mousse in hip and espresso jelly with coconut sauce recipe with a picture and simple step-by-step instructions.
For the hip:
- 80 g Flour
- 80 g Powdered sugar
- 3 tbsp Milk
- 1 Pc. Protein
Mousse:
- 100 g Walnut kernels
- 100 g Sugar
- 2 Bl. Gelatin
- 2 Pc. Egg yolk
- 2 tbsp Maple syrup
- 300 ml Whipped cream
Espresso jelly:
- 8 Bl. Gelatin white
- 4 tbsp Instant espresso powder
- 60 g Sugar
- 500 ml Water
Coconut sauce:
- 125 ml Whipped cream
- 125 ml Milk
- 3 Pc. Egg yolk
- 40 g Sugar
- 6 tbsp Coconut liqueur
Hip:
- For the Hippen mass, mix together flour, powdered sugar (sifted), milk and egg white, cover with foil and let rest for at least 1 hour so that the flour can swell.
- Preheat the oven to 200 degrees and apply two ovals with a tablespoon of the mixture on non-greased baking paper or silicone mat. Bake the dough for about 5-8 minutes, until the edges are golden brown. Place the hot hips over a metal bowl or a fireproof curved glass, press down and let cool. Repeat the process until all the hips are done.
Mousse:
- For the mousse, roughly chop the walnuts. Caramelize the sugar in the pan until light brown, add the walnuts and mix well. Spread the caramel on baking paper and let cool down completely.
- Soak gelatine in cold water. Beat the egg yolks and maple syrup in a bowl over a hot water bath with a whisk until frothy. When the egg yolk is warm, add the squeezed gelatine and dissolve it in it. Remove the mass from the water bath and continue beating until it has room temperature.
- Finely chop the walnut caramel, set aside about 3 tbsp. Whip the cream until stiff and carefully fold into the egg yolk mixture together with the caramel with the whisk, cover and refrigerate.
- Cut the mousse out of the mousse with a tablespoon and arrange in the hippie bowls. Sprinkle with the reserved walnut caramel and serve.
Espresso jelly:
- Soak the gelatine in cold water. Bring the water, espresso powder and sugar to the boil. Remove from heat and dissolve the squeezed gelatine in it.
- Line a small baking dish with cling film and pour in the lukewarm espresso. Chill for at least 6-8 hours (or overnight) until the jelly has set.
Coconut sauce:
- For the sauce, heat the cream and milk together in a saucepan. Whip the egg yolks and sugar until creamy. Slowly pour in the hot cream milk and stir in. Put the mixture back into the pot.
- Heat over medium heat, stirring constantly (do not boil!) Until the mixture thickens and becomes creamy. Pour the sauce through a sieve and add coconut liqueur to taste. Then chill.
- To serve, remove the jelly from the mold with the help of the foil. Remove the foil and carefully cut the jelly into 3 cm cubes. Serve with the coconut sauce.
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