Aachen printen mousse

1.

Soak gelatine in cold water. Bring the milk and a pinch of salt to the boil, remove from the heat. Beat the egg yolks and 75 g sugar until creamy.

2.

Squeeze out the gelatine and dissolve it in the warm milk. Gradually stir into the egg yolk mixture. Chill for 15–20 minutes until the mixture begins to gel.

3.

Whip the cream until stiff. First fold the chopped nuts, then the cream into the mixture. Finely chop the Printen and fold in. Fill the mousse into 6 dessert glasses and chill for at least 4 hours.

4.

Crumble the Printe to decorate. Sprinkle the mousse with nut flakes and printe crumbs. Plum compote tastes good with it. Beverage tip: coffee, e.g. B. from Plum’s.