Blackberry Mousse with Pistachio Crunch
Blackberry Mousse with Pistachio Crunch is a sophisticated dessert that combines the smooth, velvety texture of blackberry mousse with the contrasting crunch of pistachios. The mousse is made by blending fresh blackberries with cream and sugar, resulting in a light and airy mixture with a deep berry flavor. The pistachio crunch, often created by caramelizing chopped pistachios or combining them with a crispy element, adds a delightful texture and a nutty flavor that complements the tartness of the blackberries. This dessert is typically served in individual portions, making it an elegant choice for dinner parties or special occasions. The combination of fruity, creamy, and crunchy elements creates a well-balanced and visually appealing treat.
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.
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Notes
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