Blackberry Mousse with Pistachio Crunch
Ingredients
- 17.6 oz Blackberries
- 5.3 oz Cream cheese
- 5.1 fl oz Heavy cream
- 1.8 oz Shelled pistachios
- 1.1 oz Shelled hazelnuts
- 0.7 oz Tigernut flour
- 3 packets Vanilla sugar
- 4 tbsp Blackberry liqueur
- 1 tbsp Coconut oil
- 2 tbsp Honey
Instructions
- Preheat the oven to 300°F (150°C). Roughly chop the nuts and mix them with the vanilla sugar and tigernut flour. Pour in the melted coconut oil and mix until the mixture resembles coarse crumbs.
- Spread the mixture on a baking sheet lined with parchment paper. Bake for 30 minutes.
- Place the cream in the freezer for 10 minutes. Whip the cream cheese with the honey. Blend 14 oz of blackberries and add them to the mixture.
- Whip the chilled cream into firm peaks and fold it into the blackberry mixture.
- Pour the blackberry liqueur into 4 dessert glasses, add the pistachio crunch, and top with the blackberry mousse. Garnish with the remaining blackberries and serve.
Video
Notes
Blackberry Mousse with Pistachio Crunch
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Blackberry Mousse
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