This creamy, sinful dessert is best enjoyed after a light dinner. It's crunchy at the top, creamy in the middle, and tender at the bottom. Absolutely divine.


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You will need:

FOR THE BLACK TEA REDUCTION:
1/2 cup water
2 cups black tea
4 cups apple juice
1/2 cup sugar

FOR THE MOUSSE:
1 cup nougat
7 ounces white chocolate
3 tablespoons sesame paste
1 tablespoon sesame oil
1/2 teaspoon salt
2 cups heavy cream
1 tablespoon Amaretto

FOR THE VANILLA CRUMBLE:
3 tablespoons cold butter
1/2 cup flour
1 tablespoon brown sugar
1 teaspoon vanilla extract
  1. Preheat the oven to 370°F.
  2. For the black tea reduction, brew black tea in water and let it sit for about 2 minutes.
  3. Add apple juice and sugar, and let it simmer over medium heat until only about half a cup of liquid is left.
  4. For the mousse, melt the nougat and chocolate together.
  5. Add in sesame paste and sesame oil, along with salt. Let the chocolate mix cool.
  6. Beat the heavy cream until whipped. Slowly add the cream and amaretto to the chocolate-nougat mix. Mix well.
  7. For the crumble, put the butter, flour, brown sugar, and vanilla extract in a bowl, and mix until you have a crumbly consistency.
  8. Pour everything on a baking sheet, and bake for 12 minutes.
  9. To serve, spoon the mousse into a jar until it’s half filled. Then add a layer of the tea reduction. Fill the glass the rest of the way with mousse. Add more tea reduction, and finish off with the vanilla crumble.

TIP:

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This creamy, sinful dessert is best enjoyed after a light dinner. It's crunchy at the top, creamy in the middle, and tender at the bottom. Absolutely divine.
Photography by Recipes + Food Styling by Christian Hümbs Photography by Julia Cawley (deerfoodphoto.com)

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