Almond Mousse is a creamy and aromatic dessert, perfect for hot days. Ideal served individually for a refined and delicious end to a meal, it's made in just a few simple steps with just toasted almonds, egg yolks, sugar, and fresh cream.
To prepare it, you'll first need to pasteurize the egg yolks by beating them with an electric whisk in a boiling sugar syrup, previously heated to 250°F/121°C. Once you've obtained a fluffy and frothy pâte à bombe, all you need to do is fold in the gelatin sheets, previously soaked in cold water and well squeezed, the chopped almonds, and the whipped cream. Then, transfer everything to the refrigerator in individual aluminum molds. The result, after resting for at least 4 hours, will be delicious and delicately flavored sweets, perfect for a special snack with guests.
Almond Mousse Variations
We garnished the mousse on top with melted chocolate and a sprinkling of toasted almond flakes, but depending on your personal taste, you can finish it with a salted caramel sauce, a white chocolate ganache, a pistachio cream, or another favorite topping. If you like, you can replace the almonds with hazelnuts or other dried fruit of your choice, or you can spice up the mousse with a pinch of cinnamon or a teaspoon of vanilla extract.
Ingredients
How to Make Almond Mousse
First pour the water and sugar into a saucepan with a thick bottom, place on the heat and let the syrup cook until it reaches a temperature of 121°C (250°F): you'll need a kitchen thermometer to do this. Then turn off the heat and set aside.
First pour the water and sugar into a saucepan with a thick bottom, place on the heat and let the syrup cook until it reaches a temperature of 121°C (250°F): you'll need a kitchen thermometer to do this. Then turn off the heat and set aside.
Collect the egg yolks in a large bowl.
Collect the egg yolks in a large bowl.
Start whipping the egg yolks with an electric whisk, gradually adding the boiling syrup.
Start whipping the egg yolks with an electric whisk, gradually adding the boiling syrup.
Continue in this way until all the syrup is used up and always continue to whisk.
Continue in this way until all the syrup is used up and always continue to whisk.
At the end you should obtain a clear and frothy mixture.
At the end you should obtain a clear and frothy mixture.
Take 2-3 tablespoons of the whipped mixture, heat it on the stove and add the gelatin sheets, previously soaked in cold water and well squeezed; when the gelatine has completely dissolved, let it cool and transfer everything into the bowl with the egg yolk cream, always continuing to work with the whisks.
Take 2-3 tablespoons of the whipped mixture, heat it on the stove and add the gelatin sheets, previously soaked in cold water and well squeezed; when the gelatine has completely dissolved, let it cool and transfer everything into the bowl with the egg yolk cream, always continuing to work with the whisks.
Coarsely chop the toasted almonds in the bowl of a mixer and pour them into the bowl with the prepared mixture.
Coarsely chop the toasted almonds in the bowl of a mixer and pour them into the bowl with the prepared mixture.
Mix gently with a spatula.
Mix gently with a spatula.
Add the whipped cream in several batches, mixing from bottom to top so as not to deflate the mixture.
Add the whipped cream in several batches, mixing from bottom to top so as not to deflate the mixture.
Then distribute the mousse into individual aluminum molds and let it set in the fridge for 3-4 hours.
Then distribute the mousse into individual aluminum molds and let it set in the fridge for 3-4 hours.
Gently unmold the sweets onto a serving plate.
Gently unmold the sweets onto a serving plate.
Decorate the surface with melted chocolate and a sprinkling of chopped almonds.
Decorate the surface with melted chocolate and a sprinkling of chopped almonds.
Bring the almond mousse to the table and serve!
Bring the almond mousse to the table and serve!
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