Acorn Mousse

Acorn mousse is an airy mixture that is primarily used to fill pre-baked cake shells but can also be eaten independently as a dessert for example.

Manufacturing process

1. Simmer acorns, milk, and salt over medium heat until the acorns softened
2. Transfer the mixture to the mortar and pestle and process it to a smooth paste.
3. Pass the paste through a sieve to filter out any remaining solids.
4. Set the paste aside in a cool place to chill for at least an hour
5. In the meantime, boil sugar and water over medium heat to create a syrup.
6. In a heat-safe bowl, add two egg yolks and gradually add the syrup while vigorously whisking until pale and thoroughly cooled.
7. Beat the cream and the egg whites to a soft peak separately and set aside.
8. Stir the egg-syrup mixture into the cooled acorn paste until smooth.
9. Carefully fold in the cream and egg foam, keeping as much air as possible.
10. Chill the mousse in a cool place for a few hours before eating.

Item type

Consumable, Food / Drink

Rarity

Acorn mousse is primarily made for special occasions like the Festival of Growing.

Raw materials & Components

• Grounded and leached acorns
• Milk
• Salt
• Eggs
• Cream with high fat content
• Honey or dry sweetener
• Water

Tools

• Cooking pot
• Mortar and pestle
• Whisk
• Heat-safe bowl
• Fine mesh sieve