We will start making nougat mousse by placing the 2 gelatin sheets in a bowl of water to hydrate them.

We will separate the yolks from the whites and put the whites in a bowl with a tablespoon of powdered sugar and a pinch of salt. Then we will mount them to the point of snow in our mixer and after we make them, we will reserve.

On the other hand, we will put the pot on low heat with the cream (milk cream) and we will add the already hydrated gelatin sheets. We will stir so that the gelatin integrates with the cream and when it is, we will remove it from the heat.

We will leave it to cool and we will put the cream in a bowl together with the yolks and stir. Once mixed, we will grate the gijon nougat and stir again to integrate it.

Then we will put 150 g of whipped cream (milk cream) and stir again. Then we will do the same with the meringue. Once we get the homogeneous mixture, we will put it in cups and put them in the refrigerator for a few hours so that they acquire the required consistency.

And that’s it, friends, we finished our nougat mousse for Christmas. I hope you prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have prepared it and I will be very happy. I say goodbye now, I’m waiting for you in the recipe tomorrow, which I will publish here in Family Kitchen.