Blackberry mousse on tuile biscuits

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

For 12 piece

Nutritional Information

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


  • 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

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  • 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.

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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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