Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Puree
Chocolate
Mousse
Almond brittle
To serve
Utensils
For 6 glasses, each approx. 200 ml
How it's done
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Puree
Place the blackberries, lemon juice and sugar in a measuring cup, puree, pass through a fine sieve into a bowl.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Remove the bowl from the bain marie and allow to cool for approx. 10 mins. Stir in the yoghurt, tonka bean and half of the blackberry puree, cover and chill for approx. 15 mins.
Mousse
Carefully fold the whipped cream into the mixture using a rubber spatula. Add the remainder of the blackberry puree, mix 2-3 times to create a marble effect, divide the mousse between the glasses, cover and chill for approx. 2 hrs.
Almond brittle
Toast the flaked almonds in a frying pan without adding any oil. Sprinkle the sugar on top, melt, mix. Scatter the flaked almonds over a sheet of baking paper, leave to cool.
To serve
Decorate the blackberry mousse with the almond brittle and blackberries.
| Prepare: | Prepare the mousse approx. 1 day in advance, keep in a piping bag / covered in the fridge. |
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