- 1 Tbsp. gelatin
- 1 Cup milk (250ml)
- 5 Egg yolks
- 100g sugar
- ½ Package vanilla sugar (5g)
- 50gr Roasted ground hazelnuts
- 1 Cup heavy cream 35% (250ml)
- 5 Egg whites
- 5 Tbsp. sugar
- 100gr Ground almonds
- 3-4 Tbsp. Apricot jam
(Line the desired mousse container with plastic or aluminum foil in advance.)
Mix gelatin with 3 Tbsp. of water and let soak for 10 minutes.
Mix egg yolks, sugar and vanilla sugar using an electrical mixer until the mixture is thick and smooth.
Put milk into a saucepan and bring to boil.
Pour the milk over the egg yolks and mix until even.
When the mixture is cool enough to touch (~50C) add the soaked gelatin and stir until completely dissolved.
In a separate bowl, beat the heavy cream info a soft foam.
Add the cream and hazelnuts into the egg yolk mixture and mix until even. Pour the mixture into desired containers right away.
Mix the egg whites using an electrical mixer until peaks form.
Continue mixing and add sugar one tablespoon at the time. Lower the mixing speed and slowly add ground almonds.
Line a baking pan with parchment paper or aluminum foil and pour the mixture into it. Bake at 350F for 20 minutes or until golden brown.
Allow the pastry to cool and spread the jam on top of it.
When the mouse is set, turn it upside down on top of the pastry and remove the foil.
Decorate as desired and serve cold.
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