Blackberry Mousse Millefeuille

Total time: 2hr 45m
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 125 Kcal, 2g Protein, 16g Carbohydrates, 6g Fat


  • Tuiles
  • 25 g butter
  • 25 g white flour
  • 25 g shelled ground almonds
  • 75 g sugar
  • 2 tbsp. Water
  • 1 egg white
  • 1 tsp. poppy seeds
  • Mousse
  • 80 g icing sugar
  • 1 vanilla pod
  • 100 g blackberries
  • 3 leaves gelatine
  • 2 tbsp. Water
  • 300 g Greek yogurt
  • Blackberry Tuiles
  • 50 g blackberries

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  • Ingredients

    Bake for approx. 15 mins. in a convection oven preheated to 150°C. Using a spatula, remove the tuiles immediately from the tray and drape each over a rolling pin with the poppy-seed side down.
  • Tuiles

    Cut open the vanilla pod lengthwise, scrape out the seeds. Puree the blackberries with the icing sugar and the vanilla seeds.
  • Place the gelatine in cold water for approx. 5 mins., squeeze out, dissolve in boiling water, stir into the blackberry mixture, pass through a sieve.
  • Backen

    Stir in the yoghurt. Cover and refrigerate for approx. 2 hrs.
  • Mousse

    Scoop out the mousse using two tablespoons, serve in the tuiles. Cut the blackberries in half, decorate.
  • Gelatine in kaltem Wasser ca. 5 Min. einlegen. ausdrücken, in siedendem Wasser auflösen, unter die Brombeermasse rühren, durch ein Sieb streichen.
  • Joghurt darunterrühren. Zugedeckt ca. 2 Std. kühl stellen.
  • Blackberry Tuiles

    Mousse mit 2 Esslöffeln abstechen, in den Tuiles anrichten. Brombeeren halbieren, verzieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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