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Blackberry mousse on tuile biscuits
30 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 125
  • Fat about 6g
  • Carbohydrates about 16g
  • Protein about 2g
This is needed
This is needed for 12 piece
Tuile biscuits
  • 25 g butter
  • 25 g white flour
  • 25 g shelled ground almonds
  • 75 g sugar
  • 2 tbsp water
  • 1 egg white
  • 1 tsp poppy seed
Mousse
  • 1 vanilla pod
  • 100 g blackberries
  • 80 g icing sugar
  • 3 leaves gelatine
  • 2 tbsp water
  • 300 g plain greek yoghurt
Serve
  • 50 g blackberries
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And that's how it's done
And that's how it's done
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.