White Nocilla Mousse
Lately the number of blog posts with sweet recipes has increased a lot; It gives the feeling that we are greedy and hopeless, and yes, I am going to deny you that we like candy, but in its proper measure. The daily thing is that our meals end with fruit and/or a yogurt. It happens that sweet dishes are less complicated to photograph, can be made and photographed in advance and does not involve sacrificing diners, making them wait while I take the picture and consequently having to eat the cold or overheated dish, which is always an annoyance. In addition, I usually make sweet recipes when I have guests to eat and finish the meal with a good brooch, also because it is the best way to distribute the calories: D
After the success of the mousse cake of nocilla, and since I had a glass of white Nocilla in the pantry, I adapted the quantities to make this rich mousse.
By the way, when you buy a glass of those who have both, which one did you end up with before? In my house white is the first to finish.
It's a delicious mousse that I recommend you all, all. Pay attention to me and as soon as you have the chance, enjoy it. And since Christmas is just around the corner, serve a mousse as rich as this one of Nocilla blanco, perhaps with some red fruits on top, because of the colorful Christmas, can be the icing on the culmination of a successful festive menu.
- 2 egg whites
- 200 ml of liquid cream 35% MG
- 50 ml of milk
- 150 gr of Nocilla (I put 190 gr)
- 2 sheets of gelatin
- 1 pinch of salt
- a handful of hazelnuts
We hydrated the gelatin sheets in cold water for 10 minutes.
We heat the cocoa butter 30 seconds in the microwave. (In the original recipe puts 150 gr, but when I wanted to realize I had already thrown the whole container that are 190 gr)
With the help of some electric rods we mount the cream and reserve in the refrigerator (For the cream to mount us it is necessary that it is very cold)
With the help of some electric rods we mount the whites to the point of snow with a pinch of salt. We reserve in the fridge
We heat the milk without it coming to boil and we undo in it the leaves of gelatin to previously drained. Remove until the complete dissolution of these
Add the cocoa butter to the milk with gelatin and stir until we have a homogeneous mixture and a creamy texture.
We incorporate the cream assembled and with enveloping movements we mix until the mixture is homogeneous.
Add the whites assembled to snow point and mix, again with enveloping movements, until the texture is uniform . Let's pour in the containers and let stand in the refrigerator for at least 3 hours.
Peel and crush some hazelnut s sprinkle over the mousse.
If you like Nocilla or Nutella, I'm sure you can not resist a photo like this. Why not?