If you couldn't manage to make the home made iced dessert shown in my previous post, or the creme brulee, or your own special Thanksgiving dessert and you're running late, here's an easy and delicious mousse.
Separate the eggs in two different bowls. Add the sugar to the yolks and beat on high speed until it becomes whitish.
Then add the Creme Fraiche one spoon at a time, beating on low speed.
In a small bowl, break the remaining cookies, add 2/3 of the pine nuts and the remaining coffee + whisky mixture. Stir with a spoon so that it's evenly mixed.
Ingredients:
1/2 cup creme fraiche (or heavy cream)
3 eggs, separated
1/2 cup powder sugar
1/2 cup pine nuts (or other nuts)
18 sable cookies (or speculos, or other)
1/4 cup whisky + 2 Tbsp
1/4 cup of strong coffee
1 tsp cream of tartar or salt
Use nice bowls (these are Daum crystal) as presentation is what your guests will see first.
Mix the coffee and the whisky in a soup bowl. Place one by one six cookies until wet, remove and place them in the bottom of the bowls where you're going to serve the mousse.
Separate the eggs in two different bowls. Add the sugar to the yolks and beat on high speed until it becomes whitish.
Then add the Creme Fraiche one spoon at a time, beating on low speed.Add the 2 Tbsp of whisky.
Leave aside.
Beat the whites with the cream of tartar or salt on high speed until you have peaks.
Then carefully mix the yolks and creme fraiche mixture with the whites, allowing as much air as possible to remain in the final blend. Be patient, the more air you allow in the mixture, the lighter your mousse will be.
In a small bowl, break the remaining cookies, add 2/3 of the pine nuts and the remaining coffee + whisky mixture. Stir with a spoon so that it's evenly mixed.Place a ladle of mousse in every bowl. Then make a layer of biscuits and pine nuts, then add another ladle of mousse. Topple with pine nuts.
keep in the fridge at least 3 hours before serving.
Happy Thanksgiving!
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