Mini Plavlove with lemon cream and cherries
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
ready in
30 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Chantilly and hazelnut cream mousse
preparation
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.
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.
step 3
For the hazelnut mousse, take the remaining cream and mix it with cream of hazelnuts.
step 4
In a glass put the sponge cake or crumbled biscuits into the base, pour a teaspoon of hazelnut cream
step 5
Now start with the layers of mousse, first one chantilly cream then one hazelnut until you reach the edge of the glass.
step 6
Now we prepare the final gasket. In a frying pan pour about 2 tablespoons of sugar, let it dissolve
step 7
Without mixing, just pour a spoonful of blended cornflakes and pour immediately on a sheet of baked paper, extending the mixture. Cool.
step 8
Garnish with the caramelized corn flakes the mousse.
