Blackberry mousse on tuile biscuits
Ingredients
- Tuile biscuits
- 25 g butter
- 25 g white flour
- 25 g shelled ground almonds
- 75 g sugar
- 2 tbsp water
- 1 egg whites
- 1 tsp poppy seeds
- Mousse
- 80 g icing sugar
- 1 vanilla pod
- 100 g blackberries
- 3 leaves gelatine
- 2 tbsp water
- 300 g plain greek yoghurt
- Serve
- 50 g blackberries
Total time: 2hr 45m
Preparation Time: 30m
Servings
For
12 piece
Nutritional Information
Contains 125 Kcal, 2g Protein, 16g Carbohydrates, 6g Fat
Ingredients
- Tuile biscuits
- 25 g butter
- 25 g white flour
- 25 g shelled ground almonds
- 75 g sugar
- 2 tbsp water
- 1 egg whites
- 1 tsp poppy seeds
- Mousse
- 80 g icing sugar
- 1 vanilla pod
- 100 g blackberries
- 3 leaves gelatine
- 2 tbsp water
- 300 g plain greek yoghurt
- Serve
- 50 g blackberries
Instructions
-
Tuile biscuits
Melt the butter, allow to cool. Mix the flour, almonds and sugar, stir in the butter and water. - Beat the egg whites until stiff, fold in carefully. To shape, line two oven trays with baking paper. Spoon one tablespoon of mix per tuile onto a tray and spread it into an oval about 7 x 11 cm in size. Sprinkle with poppy seeds.
-
Bake
for approx. 15 mins. in an oven preheated to 150°C (convection). Using a spatula, remove the tuile biscuits immediately from the tray and drape each over a rolling pin with the poppy-seed side down. -
Mousse
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.
- Stir in the yoghurt. Cover and refrigerate for approx. 2 hrs.
-
Serve
Scoop out the mousse using two tablespoons, serve in the tuile biscuits. Cut the blackberries in half, decorate.
