A creamy, fragrant spoon dessert—perfect to serve your guests! 🤩 Few ingredients, zero stress, all the flavor! Check out the recipe!👇

 

Almond Mousse is a creamy and aromatic dessert, perfect for hot days. Ideal served individually for a refined and delicious end to a meal, it's made in just a few simple steps with just toasted almonds, egg yolks, sugar, and fresh cream.

To prepare it, you'll first need to pasteurize the egg yolks by beating them with an electric whisk in a boiling sugar syrup, previously heated to 250°F/121°C. Once you've obtained a fluffy and frothy pâte à bombe, all you need to do is fold in the gelatin sheets, previously soaked in cold water and well squeezed, the chopped almonds, and the whipped cream. Then, transfer everything to the refrigerator in individual aluminum molds. The result, after resting for at least 4 hours, will be delicious and delicately flavored sweets, perfect for a special snack with guests.

Almond Mousse Variations

We garnished the mousse on top with melted chocolate and a sprinkling of toasted almond flakes, but depending on your personal taste, you can finish it with a salted caramel sauce, a white chocolate ganache, a pistachio cream, or another favorite topping. If you like, you can replace the almonds with hazelnuts or other dried fruit of your choice, or you can spice up the mousse with a pinch of cinnamon or a teaspoon of vanilla extract.

Ingredients

FRESH CREAM

300ml

TOASTED ALMONDS

70g

GELATIN SHEETS

6g

EGG YOLKS

4

FOR THE SUGAR SYRUP

GRANULATED SUGAR

70g

WATER

3 tbsps

FOR FINISHING

MELTED CHOCOLATE

to taste

TOASTED ALMOND FLAKES

to taste

How to Make Almond Mousse

First pour the water and sugar into a saucepan with a thick bottom, place on the heat and let the syrup cook until it reaches a temperature of 121°C (250°F): you'll need a kitchen thermometer to do this. Then turn off the heat and set aside.

read more on: https://www.cookist.com/creamy-almond-mousse/

Start whipping the egg yolks with an electric whisk, gradually adding the boiling syrup.

read more on: https://www.cookist.com/creamy-almond-mousse/

Take 2-3 tablespoons of the whipped mixture, heat it on the stove and add the gelatin sheets, previously soaked in cold water and well squeezed; when the gelatine has completely dissolved, let it cool and transfer everything into the bowl with the egg yolk cream, always continuing to work with the whisks.

read more on: https://www.cookist.com/creamy-almond-mousse/