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Cinnamon mousse pastry

A sample from God Jul—The book with all the recipes you need for a Swedish traditional Christmas, translated for the American home and modified to fit today’s lifestyle. The perfect gift for you or that special someone: http://tinyurl.com/ykz65zy 72 beautifully photographed and inspiring recipes covering herring dishes, cold fish dishes, cold meat dishes, vegetarian dishes, hot dishes, cheese & bread and of course yummy desserts. Special offer if you are a subscriber to Nordstjernan - call 1.800.827.9333 ext 10

serves 8 2 frozen puff pastry sheets, 3 ½ x 6 inch 1 egg yolk ½ cup raw sugar CINNAMON MOUSSE 4 gelatin leaves 1 cup milk 2 egg yolks 4 tbsp sugar 4 tsp ground cinnamon 1 cup whipping cream Preheat oven to 400°F • Thaw the pastry sheets, cut them in half and roll out to 3 x 4 inch rectangles • Lay them on baking paper • Brush with egg yolk and sprinkle with raw sugar • Bake for 8–10 minutes, until golden brown • Let cool. CINNAMON MOUSSE: Put gelatin leaves in cold water • Boil milk • Whip egg yolk, sugar, and cinnamon • Pour the mixture into the milk and simmer, stirring continually until it forms a cream • Squeeze the gelatin leaves to remove excess water and whip into the cream • Let the cream cool • Whip the cream and fold it into the cool (but not cold) cream • Start with one pastry sheet, and then alternate with the cinnamon mousse and pastry sheets • Finish with a pastry sheet • Freeze the cake. Thaw the cake partially before cutting it into portions • Serve when fully thawed.

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God Jul—Recipes for a Swedish Christmas will bring much fun and many fond memories. 72 recipes; from the herring dishes, hot and cold dishes, to luscious desserts. Part of the book 'God Jul—Traditional Swedish Christmas Recipes' A cooperation between Nordstjernan and Mat & Vänner. Photography: David Back.

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