Chef Nabil Barcous shares his mousse flavoured with Yab vanilla and served with almonds, a dessert built in individual glasses, refined and quick to assemble, for 4 portions. Here is the full recipe, ingredients and steps, to get the layers right first time.
Vanilla mousse and almond verrines, the recipe
This recipe from chef Nabil Barcous is built in individual glasses — much like our strawberry sundae cups — and rests on three elements: a base of crumbled madeleines, a Yab vanilla mousse and caramelised almonds. Here is how it comes together, step by step.
Ingredients for 4 portions
- 4 pots of Yab Vanilla Mousse
- 4 Saint Michel almond madeleines
- 150 g of blanched almonds
- 7 g of sugar
- 200 ml of water
- 4 g of fleur de sel
- 5 g of butter
The caramelised almonds
The secret of this verrine lies in its caramelised almonds, prepared much as in our frangipane macarons des rois, where the almond already takes the lead.
- Toast the almonds at 150°C for 8 minutes.
- In a pan, cook the sugar and water to 116°C. Tip the almonds into the syrup while they are still hot.
- Stir to crystallise.
- Keep cooking to caramelise the sugar.
- Add the butter and the fleur de sel.
Building the verrines
- Fill a piping bag with the Yab vanilla mousse.
- Crumble the Saint Michel almond madeleines.
- Lay a thin layer of crumbled madeleine in a glass. Cover with a thick layer of Yab vanilla mousse.
- Finish with the caramelised almonds.
Fancy another glass dessert you can make ahead? Our apple dessert cream follows the same logic of layers.
For more sweet ideas, look through our food section: other La Sultane desserts are waiting there.
