for 12 pieces

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 leaf	gelatine
2 tbsp	water

300 g

plain greek yoghurt

Serve

50 g	blackberries

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.

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