Pecan mousse (Bavarian Cream)

Alright guys nice a simple creamy mousse/bavarian cream made with some pecan butter for that pecan taste. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the milk and 150 ml double cream together in a saucepan over a medium-low heat until its warm/simmers. Bloom gelatine with the water in a separate bowl.

Step 2

In a large bowl whisk together the egg yolks and sugar until light, pale and fluffy

Step 3

Once milk is hot, add it to the egg yolk mixture a ¼ at a time to temper the yolk mix and whisk to combine

Step 4

Once all the milk is combined with the egg yolk mixture pour it back into the saucepan. Then place on the heat, stirring constantly until the mixture thickens and passes the spoon test (or reaches between 75 °C – 80 °C).

Step 5

Once the mixture thickens, remove from heat and sieve into a jug, weighting out 400 g of the custard. Add in the bloomed gelatine and pecan butter and mix together till homogeneous, using an immersion blender if you have one.

Step 6

Cover the bowl with Clingfilm, making sure it touches the custard to avoid forming a skin and allow it to slowly cool, to room temperature (between 20 °C – 25 °C).

Step 7

Whisk the double cream till soft peaks, then fold in 3 parts into the cooled custard mix till all combined.

Step 8

Pour/pipe the mousse into the desired containers and leave to chill in the fridge for 4-6 hours till set. Dust with cocoa powder and some pecans before serving.