Ingredients
- 40g Crushed Whole wheat cookies
- 12g Melted butter
- 1 Egg yolk
- 1Ts Corn starch
- 150ml Milk
- 1/4ts Vanilla extract
- 35g Sugar
- 10g Butter
- 200ml whipped whipping cream
- 4g Powdered gelatin
- 20g Cold water
- 3Ts Raspberry, strawberry puree
- 1Ts Blueberry puree
Instructions
- Mix crushed daisy + melted butter, and press firmly on the bottom of the mousse mold.
- Beat the egg yolk, then add cornstarch and mix.
- Put milk + vanilla extract + sugar in a pot and boil until the edges are bubbling.
- Soak gelatin in cold water.
- Add the boiled milk to the egg yolk little by little and mix, then put it back into the pot and boil over low heat, stirring until thickened.
- Add soaked gelatin + butter, mix, and cool.
- Divide whipped cream into 2 portions, mix, and divide into 3 portions.
- Put blueberry puree in a bowl, mix, put in a mousse mold, and harden in the freezer for 15 minutes.
- Put the raspberry puree in the second bowl and mix, put it in the mousse mold and harden it in the freezer for 15 minutes.
- In the last bowl, add tali puree, mix, put in a mousse mold, and harden in the freezer for 1 hour.
- Decorate with fresh cream, fruit and apple mint.
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