Almond Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 797 cal. | (38 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 26.8 μg | (60 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 557 mg | |||
| Complete sugar | 49 g |
Ingredients
- For the mousse
- 4 sheets silver gelatin
- 50 grams white Couverture
- 50 grams ground almonds
- 6 medium egg yolks
- 3 Tbsps sugar
- 5 Tbsps Amaretto
- 2 cups Whipped cream
- For the figs
- 4 fresh Figs
- 5 Tbsps Red wine
- 5 Tbsps Port wine
- 1 cloves
- Juice of 1/2 an Oranges
- 1 Tbsp honey
- To serve
- 2 Tbsps slivered almonds
- Lemon balm (for garnish)
- powdered sugar (for dusting)
Preparation steps
For the mousse: Bloom the gelatin in cold water. Chop the chocolate, place in a bowl and melt over a hot water bath. Dry toast the almonds in a frying pan until light golden brown.
Whisk the egg yolks, sugar and Amaretto until creamy. Fold in the melted chocolate. Squeeze out the excess water from the gelatin and melt over low heat with 2-3 tablespoons cream. Fold into the chocolate mixture followed by the ground almonds. Chill until the mixture starts to set. Whip the cream until stiff then fold in. Chill for 2 hours.
For the figs: Rinse the figs and cut into quarters. Bring the remaining ingredients to a boil, reduce the heat and simmer for 2-3 minutes. Add the figs and simmer over low heat for 2 minutes. Remove from the heat and let stand for 1 hour.
To serve: Toast the sliced almonds in a dry frying pan. Remove the figs from the poaching liquid and boil the poaching liquid until syrupy. Arrange the almond mousse on serving plates with the figs. Spoon the syrup over the figs, garnish with sliced almonds and lemon balm and dust with powdered sugar.
