Nougat mousse with crunchy biscuit

Preparation

1. First we prepare the cookies. To do this, we place a bowl on the lid of the Thermomix and activate the scale. We weigh 100 g of fondant chocolate and melt in the microwave on low power in batches of 15 seconds, mixing between each batch until fully melted.

2. We line a tray with baking paper. With a spoon we are placing portions of chocolate on the paper. We spread with the back of the spoon forming circles of about 5 cm in diameter. Sprinkle the cereal flakes and reserve the tray in the fridge to solidify.

3. While we prepare a caramel. We put the sugar in a pan and bring to the fire without stirring until it acquires a toasted appearance. Once done, we take the tray out of the fridge and with the help of a spoon we form threads with the toasted sugar on the cookies. Let it solidify and continue with the recipe.

4. We prepare the mousse. We place the butterfly on the blades. We pour the whites and beat programming 2 minutes at speed 3,5. We reserve in a bowl.

5. We put the butterfly back in place and we mount 300 g of very cold cream from the fridge. We will activate the Thermomix in speed 3 and we will watch through the mouth until it mounts. It will take about 1 minute. We reserve in the bowl of egg whites.

6. We put the remaining 100 g of cream in the glass. We heat by programming 1 minutes, temperature 90º and speed 1. Add the gelatin sheets previously hydrated and drained.

7. We program the Thermomix 15 seconds at speed 3 and we add the yolks with the robot running to prevent them from curdling.

8. We add the nougat and program 30 seconds at speed 7.

9. We integrate the mixture of nougat with the whites and whipped cream reserved with enveloping movements. It is important to do it this way to conserve as much air as possible. In this way the mousse will be very fluffy.

10. Once ready, we distribute it in glasses or glasses. We put in the fridge for a minimum of 1 hour and decorate with whipped cream and one of the chocolate and cereal cookies.