Hazelnut Mousse with Five Hops Heart
Category: Desserts
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red beer (Bock Rossa) | 330 ml |
| Brown sugar | 60 g |
| Gelatin sheets | 10 g |
| Whole milk | 200 ml |
| Egg yolks | 5 |
| Granulated sugar | 80 g |
| Fresh liquid cream | 200 ml |
| Roasted hazelnuts | 50 g |
| Vanilla bean | 1 |
| Gelatin sheets (additional) | 8 g |
| Milk chocolate | 200 g |
| Puffed rice | 50 g |
| Crushed hazelnuts | To taste |
| Raspberries | To taste |
Instructions:
To prepare the Hazelnut Mousse with Five Hops Heart, start by making the beer gelatin heart:
- Soak Gelatin: Begin by soaking the gelatin sheets in cold water for 10 minutes.
- Prepare Beer: Meanwhile, in a saucepan, bring the Bock Rossa beer from Birrificio Angelo Poretti to a boil, letting it reduce by a third. Once reduced, add the brown sugar and stir until dissolved.
Now, make the English cream:
-
Infuse the Milk: In another saucepan, bring the whole milk to a boil, adding the vanilla bean to infuse the milk with its flavor.
-
Whisk Eggs: In a bowl, whisk the egg yolks with the granulated sugar until smooth.
-
Combine and Cook: Gradually add the hot milk mixture to the egg mixture, stirring constantly. Return everything to the pan and cook over a double boiler, making sure the cream reaches 82ยฐC. Once the desired temperature is achieved, strain the cream through a fine sieve to remove any lumps.
-
Add Hazelnuts: Allow the cream to cool slightly before adding the finely ground roasted hazelnuts. To grind the hazelnuts, pulse them with a teaspoon of sugar until they turn into a fine powder.
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Prepare Gelatin: Dissolve the soaked gelatin in the warm beer reduction and combine it with the cooled cream and hazelnut mixture. Gently fold in the whipped fresh cream until itโs smooth and light.
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Form the Mousse: Spoon the hazelnut mixture into hemispherical molds, filling them halfway. Place the beer gelatin heart into the center of each mold and allow it to set in the fridge for at least 4 hours.
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Chocolate and Puffed Rice Decoration: While the mousse sets, melt the milk chocolate. Mix it with the puffed rice until the rice is fully coated. Spread the mixture between two sheets of parchment paper and roll it out with a rolling pin to form flat circles. Let it cool and harden.
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Assemble the Mousse: Once the mousse has set, carefully remove it from the molds and place it in the center of a serving plate. Add the puffed rice and chocolate circle on top. Garnish with fresh raspberries and a sprinkle of crushed hazelnuts for extra texture and flavor.
Enjoy this delightful combination of smooth hazelnut mousse, the subtle bitterness of beer gelatin, and the crunchy texture of puffed rice and chocolate. Perfect for a special occasion or an elegant dessert at home!
