White mousse recipe from France, crumble recipe from Great Britain. Elegance and softness joining with crunchiness and some character. This is the nature of the dessert you’re going to prepare.
So, be wise and be smart: add some Nutella® hazelnut spread on top with a few decorations for the holiday.
- 2 tbsp butter
- 2 tbsp granulated sugar
- 3 tbsp all-purpose flour
- 3 tbsp finely chopped hazelnuts
- Pinch of salt
- 1 tbsp gelatin powder or gelatin leaves
- 1/4 cup heavy cream
- 3 oz white chocolate, melted
- 3 egg whites
- 2/3 cup Nutella® hazelnut spread
For the Crumble:
Preheat oven to 325°F. Line baking sheet with parchment paper. In large bowl, combine butter with sugar; mix in flour, hazelnuts and salt until the consistency of coarse meal.
For the mousse:
Meanwhile, sprinkle gelatin over 1/4 cup cold water, whisking with a fork. Let stand for about 10 minutes or until softened. Pour cream into saucepan set over medium heat; stir in gelatin mixture until dissolved. Stir in chocolate until combined. Let cool completely.
In a separate bowl, beat egg whites until stiff peaks form; fold gently into chocolate mixture.
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