Mousse with La Madia pear and honey extra jam
Ingredients for 1 serving
- 200 ml of fresh cream
- 2 tablespoons of rum
- 8gr of jelly
- cinnamon
- 60gr of dark chocolate
- 20gr of toasted almonds
- 50ml of milk
- 1 jar of La Madia Pear and Honey Extra Jam
Beat the fresh cream in a bowl and add 1 jar of La Madia Pear and Honey Extra Jam. Let the jelly melt in 2 tablespoons of rum and then add it to the cream. Pour the mixture into one mold or into single portion molds and let it stand for at least 3 hours.
Let the dark chocolate melt in bain marie with 50ml of milk and a half teaspoon of cinnamon powder. Serve the mousse with the melted chocolate and some flakes of toasted almonds.
Difficulty: Easy – Time: 30 min
Product used: La Madia Pear and Honey Extra Jam
