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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
How it's done
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.
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.
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.
Scoop out the mousse using two tablespoons, serve in the tuile biscuits. Cut the blackberries in half, decorate.
Beating egg whites
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