5 egg yolks
5 tablespoons (of soup) well filled with sugar
6 tablespoons of strong coffee
1/2 liter of milk
6 white gelatin leaves without flavor
70g of skinless and chopped pecans
Chantilly Cream
5 egg yolks
5 tablespoons (of soup) well filled with sugar
6 tablespoons of strong coffee
1/2 liter of milk
6 white gelatin leaves without flavor
70g of skinless and chopped pecans
Chantilly Cream
Beat the egg yolks with the sugar and coffee until a smooth and homogeneous mixture is obtained
Pour boiling milk over it, take off from heat without letting it boil, stirring constantly
Remove from heat and pour in the gelatin that has softened for 10 minutes in a little water
Take back to heat, stirring constantly without letting it boil
Remove from heat and add the pecans
Pour into a mold that has been previously moistened and place in the refrigerator for several hours
When serving, remove from mold and garnish with Chantilly Cream
Another variant of the mousse can be executed as follows: use only 3 egg yolks and beat them together with the content of a can of condensed milk
Naturally, you won't need to add sugar
Add the remaining ingredients mentioned above and obtain a mousse that is more substantial and much softer
Generally, children have a marked preference for this second formula.