White mousse with crumble and Nutella^®

METHOD

1. 

   For the crumble, preheat the oven to 165° C (325° F). Line a baking tray with parchment paper

   In a bowl, using your hands, combine the butter with the sugar then add the flour, the finely chopped hazelnuts and the salt

2. 

   Place the crumble on the baking tray, place on the middle rack of the oven and cook for 20 min. Remove it from the oven and let it cool down

3. 

   For the mousse, place the gelatine leaves in cold water for 10 min. In the meantime, melt the white chocolate in a bain-marie.In a pan heat the cream over medium heat

   Squeeze the water from the gelatine leaves and add them to the cream. Stir and then pour on the melted chocolate. Let it cool down.

   In a bowl, whisk the egg whites until stiff. With a spatula, gently add the egg whites to the chocolate mixture.

4. 

   Distribute the chocolate mousse in glasses and put them into the fridge to set for at least 2 hours

   Remove them from the fridge. With a pastry bag, squeeze a layer of 15g of Nutella^® on the top, sprinkle the hazelnut crumble and serve"