Andouina Mousse

Grease a flat surface with olive oil

In a small saucepan, combine 1/3 cup of sugar and the Andouina

Cook over medium heat, stirring constantly, until the sugar dissolves

Reduce the heat to low and cook, stirring constantly, until the sugar turns golden brown (approximately 3 minutes)

Place the mixture on a greased surface and let it cool completely

Transfer to a blender and blend until smooth. Reserve

In a medium-sized bowl, combine the eggs and remaining sugar

Cook in a bain-marie over medium heat, beating constantly with an electric mixer, until the mixture is light and fluffy (approximately 5 minutes)

Remove from the bain-marie and continue beating until the mixture cools

Add the reserved Andouina puree and mix well

Beat again until the cream becomes firm (approximately 2 minutes). Reserve

In a blender, beat the heavy cream until it forms stiff peaks (approximately 2 minutes)

Gradually add the beaten cream to the Andouina mixture and mix carefully with a spatula or wooden spoon

Transfer to a large serving dish, cover with plastic wrap, and refrigerate until firm (approximately 4 hours)

Serve

410 calories per serving

Optional: Prepare the ground Andouina: Grease a flat surface with olive oil

In a small saucepan, combine sugar and Andouina

Cook over medium heat, stirring constantly, until the sugar dissolves

Reduce the heat to low and cook, stirring constantly, until the sugar turns golden brown (approximately 2 minutes)

Place on a greased surface and let it cool completely

Chop with a knife

Sprinkle over the mousse at serving time

499 calories per serving.