Ingredients
- 2 Egg Whites
- 300g of cream (35% fat)
- 2 Egg Yolks
- 2 Gelatin Sheets
- 200g of Soft Almond Nougat.
Preparation of the Mousse
First, we hydrate the gelatin sheets in cold water. Next, we assemble the egg whites to the point of snow, and we reserve them in the refrigerator. Afterwards, we whip the cream and reserve it in the fridge together with the bowl of egg whites. Meanwhile, we heat 100g of cream and add the gelatin leaves, mix the egg whites with the cream and the gelatin until everything is mixed and add the Soft Almond Nougat, which we have previously chopped with the mincer.
We mix the whites mounted to the snow point and the whipped cream with the previous mixture, with gentle movements, until a foamy cream is left.
Finally we put it in the desired container, reserve it in the fridge for 6 hours and decorate it as we like.
Now you just have to enjoy it!
Thanks to @_ppaau for this wonderful recipe.