
Mini Plavlove with lemon cream and cherries
Desserts from Italy
Chantilly and hazelnut cream mousse
Chantilly and hazelnut cream mousse
ready in
30 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Chantilly and hazelnut cream mousse
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.
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.
For the hazelnut mousse, take the remaining cream and mix it with cream of hazelnuts.
In a glass put the sponge cake or crumbled biscuits into the base, pour a teaspoon of hazelnut cream
Now start with the layers of mousse, first one chantilly cream then one hazelnut until you reach the edge of the glass.
Now we prepare the final gasket. In a frying pan pour about 2 tablespoons of sugar, let it dissolve
Without mixing, just pour a spoonful of blended cornflakes and pour immediately on a sheet of baked paper, extending the mixture. Cool.
Garnish with the caramelized corn flakes the mousse.