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Hazelnut mousse

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 8 people
1 liter of milk rice + 1 liter of soy milk
4 teaspoons agar agar powder
1 pinch of salt
4 tablespoons of malt (instead of wheat)

For the garnish:
4 tablespoons hazelnut butter
4 tablespoons of malt
4 teaspoons chopped hazelnuts
1 cookie (or a chocolate bitter) on each small bowl

Instructions

Put the milk (proportions 3 choices of mid/mid + 1/4 or 4/) on the heat, add the agar agar and stir continuously.
Add the malt and a pinch of salt, stirring constantly until it boils.
Turn off the heat and pour into small bowls.
Let cool.

For door seals and:
Mix the malt and hazelnut cream and add the mixture thus obtained over the cups, along with the chopped hazelnuts and cookie or bitter chocolate.


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Notes

Questa ricetta è tratta dal libro: 
LA CUCINA ETICA
il più completo ricettario di cucina vegan

di Emanuela Barbero, Alessandro Cattelan, Annalaura Sagramora
© Edizioni Sonda

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