Feijoa mousse with nougat

1 comment
Feijoa mousse with nougat. Photo / Wairarapa Times-Age
Feijoa mousse with nougat. Photo / Wairarapa Times-Age

1/3 cup sugar
1/4 cup water
2 tsp gelatine
600g feijoas
360g ricotta
180g nougat

In a small pot, combine sugar and water and place over low heat, stirring until dissolved.

Remove from heat and sprinkle the gelatine over the top. Set aside to cool.

In a food processor, puree feijoas, then add the gelatine mixture and ricotta and process briefly or stir to blend.

Pour the mixture into individual glasses and refrigerate for at least six hours.

Crumble the nougat in a food processor (or chop into small pieces), sprinkle over the mousse and serve.

- Herald on Sunday

Have your say

We aim to have healthy debate. But we won't publish comments that abuse others. View commenting guidelines.

1200 characters left

Sort by
  • Oldest

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production apcf05 at 04 Jun 2015 05:51:13 Processing Time: 938ms