Filter
Reset
Sort ByRelevance
Sherlock
Macaroon mousse with prunes
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Do the plums in the slightly heated port and let cool.
-
Soak the gelatine sheets in cold water.
-
Heat 100 ml of milk with the macaroons and 1 tablespoon of sugar for 5 minutes to the boil. Add the rest of the milk and let it cool down until lukewarm.
-
Beat the whipped cream with the rest of the sugar until stiff.
-
Squeeze the gelatine and dissolve it in the milk mixture while stirring. Fold the whipped cream lightly.
-
Divide the plums over 4 bowls or glasses and scoop the mousse. Allow it to set in the refrigerator for at least 1.5 hours.
-
Garnish with shaved chocolate or chocolate flakes.
Blogs that might be interesting
-
95 minDessertwheat flour, unsalted butter, salt, tap water, medium sized egg, fresh cream, granulated sugar, banana, dark chocolate 72%,eclairs with banana and chocolate
-
15 minDessertliquid honey, unsalted butter, self-raising flour, lime, kefir milk drink, salt, medium sized egg, whipped cream in cup, fresh raspberries,lime pancakes with raspberries
-
65 minDessertdates without pit, dried fig, raisins, butter, orange, pouring syrup, white almonds, self-raising flour, biscuits, egg, whipped cream, sugar, whipped cream stiffener,Christmas cakes
-
850 minDessertcinnamon sticks, sugar, white vermouth, blackberries,granita of vermouth with cinnamon
Nutrition
340Calories
Sodium0% DV0g
Fat25% DV16g
Protein12% DV6g
Carbs12% DV36g
Fiber0% DV0g
Loved it