for 6 person

Puree

200 g	blackberries
½ tbsp	lemon juice
2 tbsp	sugar

Chocolate

200 g	white chocolate, finely chopped
150 g	plain greek yoghurt
¼ tsp	tonka bean powder

Mousse

2 dl	cream, beaten until stiff

Almond brittle

20 g	flaked almonds
½ tbsp	sugar

To serve

50 g	blackberries, cut in half

How it's done

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.

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