A few people wanted to see another shot of the Nutella Mousse with it's base, so here it is.
Surprisingly the mousse tasted very light and the short crust pastry was so short it tasted like shortbread and worked very well together.
200ml double cream
6-10 tbsp nutella (varies to personal taste, i like mine fairly weak)
Whip cream into soft peaks
melt nutella in the microwave, slowly mix into the cream a tbsp at a time until you get the flavour you want.
If you just want the mousse you are done! spoon into cups, glasses or ramekins, eat straight away or refrigerate for later. 5 minutes to make, seconds to devour
I like my desserts to have some bite to them but didn't want more sweetness so went for a plain bite, broken up short crust pastry for the mousse base and to sprinkle on top.
250g gluten free or normal flour
4-8tsp of water (the the less water you add the more crumbly it will be)
Mix the flour and butter together with your finger tips, add the water a tsp at a time until you have a nice soft pastry.
Roll out, put it into cases, baked for 15 minutes, let cool and crumble into the base of your cups, glasses or ramekins then add the mousse, add a little left over pastry on top.
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