Marzipan Mousse von sahne-nougat und mandelkrokant

Category: Confectionery
Kitchen: german
Marzipan Mousse von sahne-nougat und mandelkrokant

Ingredients

peeled almonds 100 g
fine granulated sugar 120 g
Nougat mousse
gelatin 3 sheets
milk 200 ml
Niederegger nougat cream 100 g
vanilla 1 pod
cream 400 ml
Raspberry puree
frozen raspberries 250 g
powdered sugar 70 grams

Cooking method

  • Part three
  • “Peregrinus was in a dark room adjacent to the ceremonial hall, where
  • Christmas presents were usually prepared for him. He then wandered around her
  • cautiously back and forth and listened as he approached the door to what was behind it
  • was done, then sat quietly in a corner and, closing his eyes, inhaled mystical
  • the aromas of marzipan and gingerbread, streaming from the next room. "
  • "Lord of the Fleas" E. T. A. Hoffman
  • Lubeck is well known to gastronomic tour participants for its famous marzipans. For seven generations of production of marzipan sweets, Niederegger has created strong traditions not only in the technological process of making sweets, but also preserves the history of the Niederegger house: in their cafe, an almost historical museum (or, as it is called "Salon") has been created with natural-growth marzipan sculptures person). The Niederegger Museum-Cafe is perhaps the most famous place in Lübeck.The Museum is located on the third floor of the company's administrative building, which also houses a brand store, where everyone can buy fresh marzipans. The exposition of the museum covers the history of making the favorite sweets of Europeans from the Middle Ages to the present day, and visitors of the museum, examining the collection, seem to be moving in time. It is clearly shown how marzipan turns from ordinary food into intricate figures, and a video broadcast during the excursion introduces tourists to the process of making marzipans. Walking through the halls of the Marzipan Museum in Lübeck, you can see huge paintings depicting real historical figures, one way or another connected with marzipans. Among them are Emperor Charles IV, who receives expensive marzipan in a golden wrapper as a gift, and Louise-Charlotte, who became the Russian empress and gave marzipan figurines to her associates.
  • My dream is to visit a museum and of course a cafe, plunge into the atmosphere of a fairy tale and leave it in my heart forever.
  • Preheat the oven to 180 ° С, fry the almonds for 15 minutes until golden brown. Leave 8 pieces for decoration, coarsely chop the rest of the almonds.
  • Marzipan Mousse von sahne-nougat und mandelkrokant
  • According to the recipe, nougat must be melted in milk in a water bath. Since I didn't have nougat, I just ground the almonds with milk and sugar with a blender, heated it until the sugar dissolved, and it turned out to be an almond paste. Then you need to whip the cream and stir in the paste. Marzipan Mousse von sahne-nougat und mandelkrokant
  • Dissolve the soaked gelatin in a water bath, add to milk-almond paste and cool in a cup of cold water.Marzipan Mousse von sahne-nougat und mandelkrokant
  • As soon as the paste begins to thicken, lay out in layers in molds. Pasta, chopped almonds and pasta again. Put in the refrigerator for 3 hours
  • Marzipan Mousse von sahne-nougat und mandelkrokant
  • Defrost raspberries, wipe them and mix with powderMarzipan Mousse von sahne-nougat und mandelkrokant
  • We make caramel from fine sugar, dip the neatly set almonds, pour the caramel onto parchment paper for decorationMarzipan Mousse von sahne-nougat und mandelkrokant
  • We decorate. It turned out very tasty, but very satisfying. Cream nuts. But the combination with raspberry sour puree is very refreshing.
  • Bon Appetit everyone.
  • Niederegger Marzipan - Close your eyes. Close your eyes so tightly that you actually see nothing, but only feel - the subtlest scent, ghostly, subtle and therefore even more attractive.The aroma is so alluring and seductive that it is absolutely impossible to keep your eyes closed for more than 10 seconds. "


Masinen
I already imagined how delicious it is! I love these desserts!
olgea
Masha, thanks. Maybe if, of course, we took the Niederegger nougat, then the dessert would come out a little easier. It came out very almond. So he replaced my Sunday dinner quietly for me.
Masinen
I really love almonds. By the way, the Germans have nuts in all sweets: almonds, hazelnuts.
When I come to the store, the first thing I do is look for these nuts))
Only they are expensive with us, but in Austria they are not expensive and it is not at all a pity to let them into baking.
It remains to look for nuts at a discount))
olgea
This is the first time I peeled off almonds. Without it, nuts have a different taste and aroma, less pronounced or something. But when I still peeled it and fried it, how it smells, mmmm, I could hardly resist to leave it for baking.

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