Nougat Mousse

Soak gelatin sheets in plenty of cold water.

Roughly chop the nougat and slowly melt it in a heatproof bowl over a warm bain‑marie.

Whip the cream until stiff and keep it chilled until needed.

Beat the whole egg, the yolk and the sugar in a bowl over a hot water bath until the mixture becomes noticeably lighter and voluminous.

Remove the bowl from the water bath and immediately whisk the mixture cold until frothy.

Squeeze out the gelatin, gently warm it with the Crème de Cacao in a small pot or bowl and dissolve completely.

Quickly stir the melted nougat and the dissolved gelatin into the egg foam until homogeneous.

Gently fold the whipped cream in 2–3 portions.

Pour the mousse into a shallow dish, cover with cling film and chill in the refrigerator for about 2 hours.

Portion well chilled and serve with fresh fruit.