Nougat Mousse

Nougat Mousse

From...
http://www.cuisine-french.com/cgi/mdc/l/en/recettes/mousse_nougat.html

Nougat Mousse

You need: 30 g raisins, 30 g diced candied cherries, 35 g chopped orange, 50 g diced candied pineapple, 50 g ground nougatine, 25 g pinions, 70 g egg whites, 125 g honey, 3.5 leaves gelatin, 375 g whipping cream

Technical Stages: Mix all the fruits and nougatine. Soak the gelatin in cold water. Prepare an italian meringue with the egg whites and honey (in this case the honey is replacing the sugar commonly used to make italian meringue). Combine immediately the drained gelatin and beat until fully cooled. Whip the cold whipping cream and mix everything (whipped cream, meringue, fruits) together. Arrange immediately. Keep refrigerated.

From... http://www.recipes4us.co.uk/Desserts%20and%20Puddings/rich_nougat_mousse__v__c__25mins.htm

Rich Nougat Mousse CD DP 25mins plus chilling

Serves 4 Cold Fruit Dessert

Ingredients:

100g/4oz Soft Nougat, cut into pieces

210ml/7fl.oz. Ready Made Custard

1 Small Orange

2 teasp Gelatine

180ml/6fl.oz. Double Cream

2 Egg Whites

4 Ratafias

Instructions

1. Heat the custard in a pan and whilst still hot, add the nougat and stir until melted. Leave to cool.

2. Grate the orange rind and reserve then squeeze 3 tbsp of juice from orange, place into a small bowl and sprinkle the gelatine over. Leave to sponge.

3. Place the bowl in a pan of simmering water and stir until the gelatine dissolves then stir into the cooled custard and chill till beginning to set.

4. Whip half the cream to soft peaks and fold into the cooled custard. Whisk the egg whites until stiff but not dry and fold into the custard with a metal spoon. Pour the mixture into a serving dish and smooth the top. Chill until set.

5. To serve - whip the remaining cream until stiff. Fold in the grated orange rind and pipe rosettes around the edge of the mousse. Crush the ratafias and sprinkle over the cream. Serve chilled.