“Melomakarona” is a Greek dessert made mainly from flour, olive oil, and honey. Along with “kourabies”, it is a traditional dessert prepared primarily during the Christmas holiday season.
In this recipe, the basic ingredients for traditional “melomakarona” are enriched and become an elegant mousse with an impressive appearance, just what you need for a dessert on the festive table!
Original Festive Mousse “Melomakarono”
Ingredients
For the mousse
For the walnut crumble
To decorate
Instructions
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Start with the crumble: mix all the ingredients together in a bowl and rub together with your hands until a sandy dough like bread crumbs is formed. Chill in the refrigerator for 20-60 minutes.
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Preheat the oven to 180°C (air) and line a baking tray with parchment paper. Spread the crumble in a single layer and bake for about 15 minutes, until golden brown. Leave aside.
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Whip the remaining cream (480 g) with a mixer until it becomes thick like yoghurt. Keep it in the fridge.
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In a saucepan, heat 150 g of the cream with the cinnamon and zest until it starts to boil. Remove from the heat, cover the pan with cling film and set aside for 30 minutes to allow the aromas to infuse. Drain the cream and reheat until it comes to a boil.
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In a bowl, whisk together the egg yolks and sugar and add part of the hot cream, stirring constantly.
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Pour all of the mixture back into the saucepan with the cream and continue to stir over low heat until the cream thickens slightly but doesn't boil.
Check as follows: dip a spoon in, take it out and see if the back of the spoon is smeared with a thin layer of cream. -
In a clean bowl, mix the caramelized sweetened milk with the warm cream using a hand mixer.
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Gradually pour the sweet mix into the yoghurt cream stirring gently with a wooden spoon.
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Pour the mousse into serving bowls and refrigerate until chilled (minimum 3 hours). Decorate with the walnut crumble and white chocolate curls.
Use a vegetable peeler and a block of chocolate to make amazing chocolate curls! If necessary, soften your chocolate slightly. It creates curlier chocolate curls. To soften your chocolate place the entire block (unwrapped) on a heat proof plate and microwave for 10 seconds at a time. Check the chocolate each time. You want to look out for the corners.
Notes
Many thanks to Gastronomos - Ms Liva for the idea!
I have to say that it was fantastic! One of the best sweets i have ever taste!Thanx Maria for this extrordinary gastronomical experience!