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Chantilly and hazelnut cream mousse

ingredients

servings

4

Corn flakes cereals, low sodium content

2 spoons

White sugar

2 spoons

Butter biscuits

1 cup

Hazelnut cream

100 grams

Cornflour

20 grams

Egg, yolk

3 unit

White sugar

75 grams

Vanilla powder

1 teaspoon

Skimmed milk

250 mL

Desserts from Italy

Chantilly and hazelnut cream mousse

Chantilly and hazelnut cream mousse

vegetarian with gluten with eggs with lactose with nuts

ready in

30 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chantilly and hazelnut cream mousse

Chantilly and hazelnut cream mousse

Chantilly and hazelnut cream mousse step 1

step 1

Bring 250ml of milk and vanilla to the boil. In a bowl mix the eggs, sugar and maize. Remove the milk from the fire and pour into the mixture, mix quickly. Thinner and cool.

Chantilly and hazelnut cream mousse step 2

step 2

Install the cream. Take a piece of cream, about half, mix with cream, mix well and put it in a sack to a few, if you do not have it, you will help with a spoon.

Chantilly and hazelnut cream mousse step 3

step 3

For the hazelnut mousse, take the remaining cream and mix it with cream of hazelnuts.

Chantilly and hazelnut cream mousse step 4

step 4

In a glass put the sponge cake or crumbled biscuits into the base, pour a teaspoon of hazelnut cream

Chantilly and hazelnut cream mousse step 5

step 5

Now start with the layers of mousse, first one chantilly cream then one hazelnut until you reach the edge of the glass.

Chantilly and hazelnut cream mousse step 6

step 6

Now we prepare the final gasket. In a frying pan pour about 2 tablespoons of sugar, let it dissolve

Chantilly and hazelnut cream mousse step 7

step 7

Without mixing, just pour a spoonful of blended cornflakes and pour immediately on a sheet of baked paper, extending the mixture. Cool.

Chantilly and hazelnut cream mousse step 8

step 8

Garnish with the caramelized corn flakes the mousse.

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