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.
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
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
- Preheat the oven to 370°F.
- For the black tea reduction, brew black tea in water and let it sit for about 2 minutes.
- Add apple juice and sugar, and let it simmer over medium heat until only about half a cup of liquid is left.
- For the mousse, melt the nougat and chocolate together.
- Add in sesame paste and sesame oil, along with salt. Let the chocolate mix cool.
- Beat the heavy cream until whipped. Slowly add the cream and amaretto to the chocolate-nougat mix. Mix well.
- For the crumble, put the butter, flour, brown sugar, and vanilla extract in a bowl, and mix until you have a crumbly consistency.
- Pour everything on a baking sheet, and bake for 12 minutes.
- 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:
.


Photography by
Recipes + Food Styling by Christian Hümbs Photography by Julia Cawley (deerfoodphoto.com)
Made it? Tell us about it–