Ingredients for the nougat mousse
- 2 eggs
- 1 tbsp of sugar
- 100 g of nougat
- 1.5 dl of whipped cream
- 1 sheet of gelatine
Preparing the nougat mousse
2 eggs, 1 tbsp of sugar, 100 g of nougat, 1.5 dl of whipped cream and 1 sheet of gelatine Whisk the eggs and sugar into a foam. Melt the nougat in a fireproof dish over a hot water bath (75 °C) and fold into the foam. Soak the gelatine in cold water, dissolve and add to the mix. Carefully fold in the whipped cream. Leave to cool for a few hours (preferably overnight).
Ingredients for the sesame brittle
- 60 g of sugar
- 1 tbsp of orange juice
- 30 g of butter, runny
- 15 g of flour
- 30 g of sesame
Preparing the sesame brittle
Mix all the ingredients into a bowl and leave for at least two hours (can also be left overnight). Cut out discs with a round cutter on a tray lined with baking paper. Put the tray in a pre-heated oven and bake for 8–9 minutes on a hot air setting at 180 °C. Remove form the oven and leave to cool. Repeat the step until all the mixture has been used up.
Ingredients for the rhubarb compote
- 300 g of rhubarb
- 1 dl of water
- 50 g of sugar
- 1 vanilla pod, scraped
Preparing the rhubarb compote
Wash the sticks of rhubarb and cut into small cubes. Put the cubes into a vacuum bag; add the water, sugar and vanilla pod and seal. Lay the bag onto a stainless steel tray put it a pre-heated oven and steam for 23 minutes at 70 °C. Remove from the oven and leave to cool. Pour the juice into a pan and reduce by half on the hob. Remove the pain from the hob and put the rhubarb cubes to one side.
Divide the rhubarb compote onto four plates. Put one scoop of nougat mousse in the centre of each plate and lay one disc of sesame brittle on top. Add a second scoop of nougat mousse on the sesame brittle and another disc of sesame brittle on top. Add a third scoop of nougat mousse on top of the sesame brittle. Finally, nap with rings of rhubarb juice (syrup) and garnish as desired.
Cooking level for the rhubarb compote
23 minutes | steam setting at 70 °C
Cooking level for the sesame brittle
8–9 minutes | hot air setting at 180 °C