Nougat Marzipan Mousse by Niederegger

Q: Nougat Marzipan Mousse by Niederegger

Ingredients for 4 glasses with appr. 300 ml each 4 gelatine leaves 400 ml of milk 400 ml of cream 1 vanilla stick 40 g of sugar 100 g Niederegger nut nougat 100 g Niederegger baking marzipan 1 ripe mango (400 g) 2 tbsp lemon juice 1 teaspoon brown sugar 10 mint leaves Preparation: Put the gelatine in cold water and soak for about 10 minutes. Pre-cool the glasses during this time. Pour milk with 200 ml of cream into a saucepan and bring to a boil. Add the vanilla pod and the pulp you scraped out and let it simmer for about 10 minutes at a low heat, then remove the vanilla pod. Stir in sugar. Squeeze out the gelatine and dissolve it in the hot cream milk. (Don't let it boil anymore!) Pour half of the hot cream milk into a mixing bowl and dissolve the dark nougat in it, then chill. Cut the marzipan mixture into cubes and add to the other half of the hot cream milk. Mix with a hand blender and dissolve the marzipan mixture in it. Put in a cool place. Stir both creams occasionally while cooling. Whip the cream until stiff. As soon as the creams start to gel, add half of the whipped cream to each of the creams. Divide the white and dark mousse into the glasses and marble. Chill the glasses for at least 6 hours. Mix the sliced mango with lemon juice, brown sugar and mint leaves and spread on the mousse.

Question

Accepted Answer

Ingredients for 4 glasses with appr. 300 ml each

4 gelatine leaves

400 ml of milk

400 ml of cream

1 vanilla stick

40 g of sugar

100 g Niederegger nut nougat

100 g Niederegger baking marzipan

1 ripe mango (400 g)

2 tbsp lemon juice

1 teaspoon brown sugar

10 mint leaves

Preparation:

Put the gelatine in cold water and soak for about 10 minutes. Pre-cool the glasses during this time. Pour milk with 200 ml of cream into a saucepan and bring to a boil. Add the vanilla pod and the pulp you scraped out and let it simmer for about 10 minutes at a low heat, then remove the vanilla pod. Stir in sugar. Squeeze out the gelatine and dissolve it in the hot cream milk. (Don't let it boil anymore!)

Pour half of the hot cream milk into a mixing bowl and dissolve the dark nougat in it, then chill. Cut the marzipan mixture into cubes and add to the other half of the hot cream milk. Mix with a hand blender and dissolve the marzipan mixture in it. Put in a cool place.

Stir both creams occasionally while cooling. Whip the cream until stiff. As soon as the creams start to gel, add half of the whipped cream to each of the creams. Divide the white and dark mousse into the glasses and marble. Chill the glasses for at least 6 hours.

Mix the sliced mango with lemon juice, brown sugar and mint leaves and spread on the mousse.

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