Mus nugatowy z thermomixem
Mus nugatowy z thermomixem
If it’s about delighting the palate, ten deser jest zdecydowanie niesamowity. This nougat mousse with thermomix will fascinate with its soft texture and delicious almond flavor.
Mus nugatowy z thermomixem
Pamper and surprise your guests with this sweet temptation.
Mus nugatowy z thermomixem
Osoby
4
Czas Gotowania
10 minut/y
Czas całkowity:
10 minut/y
Składniki
- 200 grams of soft Jijona nougat
- 400 gramy bitej śmietany (35% M.G.)
- 2 białka
- 2 żółtka
- 2 sheets of gelatine
- Cold water to hydrate the gelatine
- Chocolate and caramel crunchy:
- 100 grams of fondant chocolate
- 20 grams of corn flakes
- 50 gramy cukru
Sposób przygotowania
- Start by preparing the presentation of the nougat mousse in two steps.
- Pierwszy, by making melted chocolate discs.
- Melt the chocolate in the microwave and on a tray covered with non-stick paper or baking paper draw chocolate circles of the size of your preference.
- Kolejny, place corn flakes and refrigerate. Set aside a few minutes.
- You can take advantage of this time to place in a container water and gelatin leaves to hydrate.
- Second, place a casserole or frying pan on the stove, add sugar until it turns a golden color and carefully use a rod or spoon to thread over the chocolate discs. Odłożyć na bok.
- Then place the butterfly on the blades of the thermomix glass place the egg whites to beat, program. 2 minuty / Prędkość 4
- Reserve whipped egg whites in a bowl.
- Again with the butterfly on the blades add 300 grams of cream cold, without placing the cup on the lid of the glass to watch the cream. No time / 1 minuta
- Also reserve whipped cream.
- Once again in the thermomix glass add the rest of the cream and the hydrated gelatine leaves, well drained, program. 1 minutes/ Temperature 90° / Prędkość 1
- In this step you will incorporate the egg yolks with the thermomix on to prevent curdling, program. 15 sekundy / Prędkość 3
- Immediately add the nougat, program. 30 sekundy / Prędkość 7
Wreszcie, mix all the preparations with the help of a spatula with gentle, enveloping movements so that as little air as possible escapes. Serve the mousse in dessert cups, place a little whipped cream in each cup and the chocolate and caramel crunch on top.
This dessert is not to be missed. I look forward to your comments and see you in the next recipe!
