Nougat mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Toast the hazelnuts and remove the shell. Beat the egg, egg yolk and sugar until frothy. Bring the cream to the boil and beat with the egg until it forms a rose. Pour the mixture over the chocolate, leave to stand for a short time and add the hazelnuts, mix together, leave to cool and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) When needed pacotize® once with overpressure.