Brunsli mousse

Brunsli mousse

Total: 6 hr 30 Min. | Active: 30 Min.
Nutritional value / portion: 486 kcal
, Fat: 39 g
, Carbohydrate: 25 g
, Protein: 9 g


4 portions


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:

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2 fresh egg yolks
½tsp cinnamon
2tbsp sugar
100g dark chocolate (85% cocoa), crumbled
water, boiling
2dl cream, whipped until stiff
2 fresh egg whites
1pinch salt
1tbsp sugar
80g shelled ground almonds, toasted, 1 tbsp set aside
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How it's done

Beat together the yolks, cinnamon and sugar using the whisk on a hand mixer for approx. 3 mins. until the mixture turns a paler colour. Place the chocolate in a bowl, pour over the water and leave to stand for approx. 3 mins. Carefully drain the water, stir the chocolate until smooth and mix in to the mixture. Carefully fold in the whipping cream. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy and carefully fold into the mixture with the almonds. Place in a serving bowl, cover and leave to chill for approx. 6 hrs.

Good to know
Serve: Scatter the reserved almonds over the Brunsli mousse.


Beating egg whites

Beating egg whites

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