Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mousse
Almonds
To serve
Utensils
For 4 ramekins, approx. 150 ml each
How it's done
Mousse
Put the Dessert Extrafin and mustard in a bowl, mix. Pour 3 tbsp of cream into a pan, bring to the boil. Remove the pan from the heat. Add the gelatine, mix in, immediately stir into the mustard mixture, season. Beat the remainder of the cream until stiff, fold into the mixture, transfer into the prepared moulds, cover and chill for approx. 3 hrs.
Almonds
Warm the honey and sugar in a pan, stirring occasionally, until the sugar has dissolved. Add the almonds, mix, spread on a sheet of baking paper, leave to cool.
To serve
Carefully separate the mousse from the edge of each mould with the tip of a knife, dip briefly in hot water, transfer onto 4 plates. Drizzle with oil, sprinkle with the dill and almonds. Shape the salmon into rosettes, place on the pumpernickel, serve.
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