Nougat Mousse
Designed for professional chefs, check out this Nougat Mousse recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D'or Vanille Mousse and Carte D'or Wild Fruit Topping.
Ingredients
Nougat Mousse
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+
E£1000000.0
Mounting:
Pine nut
/g
250.0 g
0%
Carte D'or Vanille Mousse (6x1Kg)
/g
900.0 g
0%
257
loyalty points
UHT 1/2 skimmed milk
/l
2.0 l
0%
Blanched pistachio
/g
250.0 g
0%
Nougat
/g
0.0 g
0%
Mixed candied fruit
/g
500.0 g
0%
Dressage:
Carte D'or Wild Fruit Topping (6x1Kg)
/kg
1.5 kg
0%
187
loyalty points
Fresh mint leaves
/g
250.0 g
0%
/
Mounting:
-
Pine nut 250.0 g
-
UHT 1/2 skimmed milk 2.0 l
-
Blanched pistachio 250.0 g
-
Nougat
-
Mixed candied fruit 500.0 g
Dressage:
-
Fresh mint leaves 250.0 g
Preparation
-
Mounting:
- Toast the pine nuts in a skillet; let cool.
- Mix the Carte D'or Vanille Mousse in the cold milk. Mix with a mixer at medium speed for 2 minutes then at high speed for 5 minutes. Add the peeled pistachios, pine nuts, nougat and diced candied fruit; mix gently.
- Fill the aluminum molds with 10 cl each using a small ladle with a spout and store them in the freezer.
- Allow at least 2 hours for it to set.
-
Dressage:
- When serving, tear the aluminum mold and place the frozen nougat in the center of the plate.
- Spread the Carte D'or Wild Fruit Topping all around.
- Decorate with the mint leaves.
