Yield: 2 Servings
|25 grams||Unsalted butter; melted|
|2 tablespoons||Strong black coffee|
|100 grams||Hazelnuts toasted and ground|
|100 grams||Crme fraiche|
|2||hours before serving.|
A classic hazelnut mousse makes a delightful dessert for special occasions. This one is flavoured with some black coffee - two sophisticated flavours in one dish.
Beat the egg yolks until they are pale, add the sugar and beat until the mixture is thick. Beat in the melted butter and stir in the coffee and the ground hazelnuts. Whisk the crme fraiche and fold into the nut mixture gently but thoroughly. Chill for at least Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias