Luxurious Nougat Mousse with roasted hazelnut praline, combined with a rich Gianduja mousse, for a decadent, creamy dessert.
Ingredients:
Heat eggs, egg yolks and sugar in a Bain Marie, remove from
heat before beating until cool. Soak the gelatin in cold water,
squeeze out and dissolve in a pan. Gently melt the nougat and
mix both into the egg/sugar mixture. Finally fold in the whipped
cream.
Quantity: for 2 cakes Ø 18 cm
Ingredients:
Heat eggs, egg yolks and sugar in a Bain Marie, remove from
heat before beating until cool. Soak the gelatin in cold water,
squeeze out and dissolve in a pan. Gently melt the nougat and
the chocolate and mix everything into the egg/sugar mixture.
Then fold in the brandy and fold in the whipped cream last.
Quantity: for 3 cakes Ø 18 cm
To make dessert cakes use a chocolate sponge cake for bottom layer, spread creamy nougat mousse on top and decorate with chocolate
(see picture). Both creamy mousses may be served as a dessert by themselves. If served in a bowl we recommend reducing the amount
of gelatin.
