Valrhona - Hassle-Free Mousse recipe

Preheat the oven to 150-160 degrees Celsius.

Mix 200g of powdered almonds with 60g of agave syrup until it forms a paste.

Spread the almond paste thinly between two sheets of parchment paper.

Bake the almond mixture in the oven until golden and crispy, about 10-15 minutes.

In a saucepan, heat 500ml of whole milk and add 2g of agar-agar while whisking.

Bring the milk to a boil to create an emulsion, whisking continuously.

Once the milk is boiling, continue whisking to ensure the agar-agar is fully dissolved.

For a smoother texture, blend the mixture with a hand mixer until silky.

Pour the hot mixture into molds, ensuring it doesn't spill.

Let the mixture cool slightly until it starts to set, around 42-44 degrees Celsius.

Use a siphon to aerate the mixture, charging it with two cartridges of gas.

Cool the siphon in a bowl of cold water to maintain the temperature.

Check the consistency of the mousse; it should be airy and mousse-like.

Remove the mousse from the molds once set, it should come out easily without sticking.

Plate the mousse alongside the crispy almond tuiles for presentation.

Equipment Needed

Spice Level:

Dietary

Allergens