Queen Maud Mousse in Glass

Queen Maud Mousse in Glass, also known as Haugesund dessert, is a classic Norwegian festive dessert with roots in Western Norway. It was originally created in honor of Queen Maud during her visit to Norway in the early 1900s. This recipe for Queen Maud Mousse in Glass gives the dessert a modern twist by serving it in individual portions – perfect for elegant dinner parties or special occasions. A heavenly blend of flavors and textures, the mousse consists of a light mixture of egg yolks, cream, and gelatin, giving it a silky smooth and creamy consistency. The layered chocolate crumbs add a delightful contrast with their intense flavor and a bit of crunch. You can choose between dark chocolate for a rich and bittersweet taste, or milk chocolate for a milder, sweeter experience. How is Queen Maud Mousse made? The recipe is easy to follow and requires few ingredients. It starts with whipping the cream to soft peaks and then making a light and airy egg yolk mixture from eggs and sugar. The gelatin sheets are soaked in cold water before being dissolved in boiling water and added to the egg yolk mixture. This is an important step to ensure that the mousse sets properly. Finally, the cream and egg yolk mixture are gently folded together to preserve the light, airy texture. The mousse is layered in glasses or dessert bowls, with each layer topped with grated or chopped chocolate. This not only tastes fantastic but also gives the dessert an elegant and appetizing appearance. Tips for the best results: • Chilling: For the dessert to achieve the perfect consistency, it is important to let it sit in the refrigerator for at least three hours, preferably overnight. This allows the mousse to set. • Garnish: For an extra touch, you can add a small mint leaf, raspberry, or a sprinkle of cocoa on top just before serving. • Variation: Want to try a new twist? Add a couple of tablespoons of liqueur like Baileys or Cointreau to the egg yolk mixture for an adult version of the dessert. Perfect for any occasion, Queen Maud Mousse is a dessert that both impresses and delights. It looks refined in the glasses, tastes amazing, and is just as suitable for Christmas and New Year as it is for everyday celebrations. Serve it as a sweet ending to a meal, and enjoy the layered textures and rich chocolate flavor. This is a dessert that is sure to be remembered by your guests!

• 3 eggs
• 3 tbsp sugar
• 3 sheets gelatin
• 1-2 tbsp boiling water
• 1 small carton heavy cream
• 100 g cooking chocolate

1. Whip the heavy cream to thick, soft peaks.
2. Grate/chop the chocolate finely.
3. Place the gelatin sheets in a bowl of cold water.
4. Whisk the eggs and sugar to a light, thick egg yolk mixture.
5. Squeeze out the water from the gelatin sheets and dissolve them in a cup with 1-2 tbsp boiling water.
6. Then pour the warm gelatin mixture into the egg yolk mixture while continuing to whisk so that the gelatin is evenly and well incorporated into the egg yolk mixture.
7. Fold the egg yolk mixture into the whipped cream. Mix well, but not more than necessary to preserve the air in the mousse.
8. Prepare 5 glasses or dessert bowls. Layer the mousse and grated cooking chocolate in the glasses. First, a good layer of mousse in all the glasses. Then half of the chocolate. Next, another layer of mousse and then the rest of the chocolate on top. (Add the last layer of chocolate just before serving.)
9. Refrigerate for a few hours or overnight, until the mousse has set.