Hazelnut mousse

60 min

Temperature: Cold

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Fish tails 1.25 g

Gianduja 0.05 kg

Hazelnut praline 0.015 kg

Cream 0.05 l

Cream 0.1 l

Elaboration

Place the gelatin in cold water.
Heat the liquid cream and add and dilute the gelatin.
Pour the mixture over the chopped gianduja and the praline and stir until well mixed.
Wait until the temperature of the mixture is between 27-33 ºC.
Gradually fold in the whipped cream.
Let it set inside the fridge.

Nutritional information (1 portion)

Energy

176.03

kcal

Carbohydrates

7.13

Proteins

1.76

Lipids

15.73

Fiber 0.15 g

Saturates 6.54 g

Monounsaturated fatty acids 3.54 g

Polyunsaturated fatty acids 0.33 g

Cholesterol 33.0 mg

Calcium 17.88 mg

Iron 0.12 mg

Zinc 0.09 mg

Vitamin A 84.99 ug

Vitamin C 0.0 g

Folic acid 1.44 ug

Salt (Sodium) 14.63 mg

Sugars 6.71 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Recipes

Pinazi erruloak hurren mousse-arekin barrubeteta eta kanelazko izozkia