1 Beat the cream until light and creamy and refrigerate. Soak gelatine in cold water. Melt the chocolate coating over steam. At the same time, over a second hot bain-marie, beat the egg with the yolks and a pinch of salt until the mixture has increased in volume. 2 Remove the mixture from the steam. Heat the orange liqueur and dissolve the well squeezed gelatine in it. First stir the gelatine mixture into the egg mixture, then the melted couverture (warm to the touch). Finally, fold in the cream. Pour mousse into a bowl and cover with plastic wrap and refrigerate for at least 3 hours. 3 Cut out dumplings from the mousse, dip the spoon into lukewarm water before each dumpling. Place the gnocchi on plates and serve garnished with nuts and paprika sauce. Preparation Caramelized Maccadamia Nuts: In a pan, caramelize sugar and nuts over low heat until golden brown, swirling pan. Transfer nuts to a plate and let coolPreparation Paprika Sauce:Drain 1 bell bell pepper well in a colander and chop. Mix peppers with 4 tablespoons water and puree finely with a hand blender. 2 Pass the puree through a fine sieve and mix well with the honey.
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