Walnut mousse with orange jelly

Ingredients for Walnut mousse with orange jelly

Instructions for Walnut mousse with orange jelly

To prepare the Walnut mousse with orange jelly recipe, please follow these instructions:

Chip Walnut kernels between finely with a knife. Bring them to a boil with milk. Whip while egg yolks and sugar to the thick foam. Slowly pour the walnut milk in egg mixture, while whipped. Pour it all back into the General role and warm up during the flogging, to the cream stiffens something it must finally not boil. Soak the while husblasen well in cold water and stir it into the warm cream. Cool the custard, while occasionally whipped in the. Whip the cream stiff, turn it a little at a time in the cream when it is cold and so rigid that it may set a precedent. Fill cream immediately (fromagen) in a slightly moistened springform on approx. 24 cm in diameter. Set the mold in the refrigerator, for fromagen is stiff.

Orange jelly: squeeze the juice from the oranges and sieve it through a piece of gauze. Soak in cold water and dissolve the husblasen in 1 tbsp. boiling or over a water bath, stir in orange juice in slowly and set jelly juice cold until it is just about to congeal. Garnish with drained mandarin fromagen in the pieces and Walnut kernels and drag the cold jelly juice over. Is ready for serving, when the gel is stiffened. By no springformen just loosened, and the bottom with the whole fromagen put on a serving dish. The edge is covered by mandarin pieces at the end.