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Nougat Mousse with Black Currant Froth and Verbena JellyTheWorldWideGourmet.com

Flavors of Austria

Total time: more than 2 hr

Preparation time: 40 minutes
Cooking time: Under 30 minutes
Chilling time: 1 to 2 hours

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:211 kcal

Proteins:4.3 g

Fats:8.6 g

Carbohydrate:29.8 g

Fibers:0.9 g

Sugar:25.3 g

Cholesterol:72.3 mg

Sodium:58.8 mg

Calcium:52 mg

Energy:181 kcal

Proteins:3.7 g

Fats:7.4 g

Carbohydrate:25.6 g

Fibers:0.8 g

Sugar:21.7 g

Cholesterol:62 mg

Sodium:50.4 mg

Calcium:44.6 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*For the nougat mousse

1

sheet of gelatin or 1 1/2 packets of powdered gelatin

60

g

milk chocolate

1

egg

15

ml

milk

granulated sugar

15

ml

hazelnut liqueur

250

ml

whipping cream

salt

*For the pistachio cake

2

egg whites

7.5

ml

granulated sugar

15

ml

flour

110

g

powdered sugar

*For the cassis foam

2

x

3

g

leaves of gelatin

60

ml

cassis (blackberry) liqueur

*For the verbena jelly

1

small bunch of fresh verbena

1

g

agar agar

METHOD

*Sugar syrup

  1. Boil together equal quantities of water and granulated sugar to form a syrupy consistency.

**Almonds and pistachios

  1. Grind the nuts to a powder in a food processor. You can also buy bags of already ground almonds and pistachios.

Nougat mousse

  1. Soften the gelatin in cold water.
  2. Cut the chocolate into pieces. Melt the chocolate and nougat in a double boiler.
  3. Whisk the egg, milk and sugar together over the steam; break up the gelatin and blend it into the mixture; add the liqueur, off the heat. Stir until cooled.
  4. Whip the cream with a few grains of salt to form peaks; gently fold in the preceding mixture (3). Pour into a bowl and let cool.

Cake

  1. Beat the egg whites with the sugar.
  2. Blend in all the other ingredients.
  3. Pour evenly into a baking sheet lined with parchment paper. Bake for about 8 minutes at 180° C (350° F).

Black Currant Froth

  1. Soften the gelatin in cold water.
  2. Whisk the Moscato d’Asti, sugar syrup and cassis liqueur in a double boiler.
  3. Break up the gelatin and dissolve in mixture 2.
  4. Pour into a bowl and place over crushed ice; whisk until the mixture cools and thickens somewhat.
  5. Pour into a deep dish - the mixture should be about 3 cm (1 1/4") high; refrigerate immediately.

Verbena Jelly

  1. Rapidly boil the sugar syrup and verbena; remove from the heat and strain.
  2. Boil the sugar syrup again with the agar agar. Stir in the Moscato d’Asti. Pour into a cup and let set in the refrigerator.
  3. Cut the jelly into small dice.

Presentation

  1. Cut the cake into 6 portions.
  2. Cover each portion with cassis foam.
  3. Cover the sides with nougat mousse.
  4. Garnish with the verbena jelly dice, berries, chocolate shavings, wafers and edible flowers.

SOMMELIER

Moscato d'Asti

CHEF'S NOTES

Here's a combination you'll find at ice cream makers: nougat-pistachio-black currant-lemon. Now think of these flavors in an unusual version consisting of a mousse made in a bain-marie, whipped, and made into jelly to create contrasting textures that delight the senses.



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