Almond Mousse with Caramel Almonds

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Average: 5 (1 vote)
(1 vote)
Almond Mousse with Caramel Almonds

Almond mousse with caramel almonds - Creamy and tasty dessert with crispy topping.

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Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein15 g(15 %)
Fat21 g(18 %)
Carbohydrates19 g(13 %)
Sugar added20 g(80 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E7.4 mg(62 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0 mg(0 %)
Folate29 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C1 mg(1 %)
Potassium290 mg(7 %)
Calcium97 mg(10 %)
Magnesium67 mg(22 %)
Iron1.4 mg(9 %)
Iodine8 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids4.7 g
Uric acid13 mg
Cholesterol85 mg

Ingredients

for
6
Ingredients
3 sheets gelatin
Vanilla bean
2 eggs
250 milliliters
100 grams ground almonds
2 Tbsps Almond liqueur
80 grams sugar
80 milliliters Whipped cream
4 Tbsps almonds (60 grams)
How healthy are the main ingredients?
almondsugarWhipped creamalmondegg

Preparation steps

1.

Soak gelatine in plenty of cold water. Slit vanilla pod lengthwise and scrape out seeds. Separate eggs.

2.

Slowly heat milk in a pot. Add ground almonds and vanilla seeds, bring to a boil and set aside.

3.

Whisk egg yolks with almond liqueur and 30 grams (approximately 1 ounce) of sugar until foamy over hot water bath. 

4.

Gradually add  milk to egg yolk mixture, whisking constantly, until mixture thickens. Add gelatine and dissolve, stirring. 

5.

Cool cream, whisking, in ice water bath. Add 60 ml (approximately 1/3 cup) of cream. Beat egg whites until stiff and fold into mixture. Pour cream into 6 glasses and refrigerate for 2 hours.

6.

Add remaining cream and remaining sugar into pan and caramelize slightly. Add whole almonds and coat with caramel, stirring. Place on waxed paper and cool. 

7.

Place caramelized almonds on top of mousse and serve.