Stress! I still didn’t have time to come up with a third recipe for the Jules Destrooper blogger contest. I wanted to create a ceviche with cod, thyme and lemon zest served with almond thins but since the deadline is today and I didn’t find any fresh cod this week to start experimenting, I have come up with the following recipe.
I really wanted to use the Almont Thins. As I have told you before they have a special meaning for me since we always ate them in our favorite Italian restaurant after dessert. And what was my favorite dessert at that time? Right Tiramisu!
I am staying at the seaside for the moment and I don’t have nice glasses to serve the tiramisu so I decided to make a mousse. I have tried a version with and without crumbs in the mousse but my mother in law just tasted it and found the version with the crumbs in the mousse best.I quote: “A very refreshing take on the original.” So we’ll go for this one….
- 125 gr mascarpone
- 10 almond thins by Jules Destrooper
- zeste of 1 lemon
- 1 tbsp lemon juice
- 1 whipped egg white
- 2 tbsp cane sugar
- fresh red berries
- mint leaves for decoration
- Whip the mascarpone with the sugar, lemon zeste, lemon juice and gently fold in the egg white.
- Crunch the almond thins by hand or with a mixer. I used my hands and a fork. It is ok to leave some larger crumbs. Set aside 1 tbsp of crumbs for decoration.
- Gently fold the almond thins into the mousse.
- Let this rest in the fridge for at least one hour and then scoop up onto a plate.
- Sprinkle some of your leftover crumbs onto the mousse.
- Dress the plate with red berries and some mint leaves.
- Et voilà one more easy, quick and yummie recipe.