Pecan nut mousse dessert: Simple dinner party sweetness
It's time to make simple dessert recipes for the summer time. Our pecan nut mousse dessert is great for any occasion.
Dessert isn’t just about packing a bowl full of sweetness. Great desserts balance sweetness with some savoury while often having different textures as well. A tasty mousse is smooth and airy with a perfectly balanced sweetness. We’ve added some crunch with nuts when we bring you our pecan nut mousse dessert. I’ts the perfect way to end a great dinner party with something light and memorable.
Pecan nut mousse dessert
The brown butter increases the nuttiness of the mousse but be careful not to take it too far. The real treat is in the presentation and toppings. You can use a combination of nuts for the mousse as well as the topping. Other than topping with whipped cream, some chocolate or salted caramel sauce goes a long way. Layer mousse with some soft cookies, banana bread or even carrot cake pieces in a pretty glass for presentation.
It’s time to make simple dessert recipes for the summer time. Our pecan nut mousse dessert is great for any occasion.
Pecan nut mousse dessert recipe
Course: DessertCuisine: GlobalDifficulty: Easy4
servings25
minutes10
minutes35
minutesIngredients
½ cup pecan nusts
2 heaped tbsp butter
1 tin Ideal milk
1 dsp gelatin dissolved in ½ cup boiling water
5 tbsp castor sugar
½ tsp vanilla essence
whipped cream
whole nuts for decoration
Method
- In a pan, toast the cup of walnuts, hazelnuts or pecan nuts with butter, stirring continuously until the butter is brown. Set aside..
- Scald the ideal milk.
- Add the gelatin dissolved in water. Cool in the freezer.
- When it starts to set, whip the mixture with the castor sugar and vanilla essence until stiff.
- Fold-in the nuts and butter mixture while it’s cold. and put back in the fridge.
- Decorate with whipped cream and whole nuts.
Notes
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Do you want to make more dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.
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