Sandra
Über Member
This dessert is inspired by the mojito cocktail. You could also put some rum in the mousse
Ingredients:
For gluten free mint crumble:
40 gr soft butter
40 gr finely chopped almonds
40 gr rice flour
4-5 mint leaves
For lime mousse:
250 gr soft cheese
100 gr fresh liquid cream
60 gr powdered sugar
1 lime
Method:
For gluten free mint crumble:
Mix the soft butter with the finely chopped mint. Then add the rest of the ingredients and work the mixture with the fingers until it becomes crumbly and homogeneous. Then bake the mixture in the oven at 180 degrees for about 20 minutes. Then let it cool.
For lime mousse:
With an electric whisk whip the soft cheese with the lime juice, grated lime peel and the powdered sugar. Whip the cream too. Then mix together the two creams. Put in a glass the crumble and then the lime mousse.
Let it rest in refrigerator for at least 2 hours.
Ingredients:
For gluten free mint crumble:
40 gr soft butter
40 gr finely chopped almonds
40 gr rice flour
4-5 mint leaves
For lime mousse:
250 gr soft cheese
100 gr fresh liquid cream
60 gr powdered sugar
1 lime
Method:
For gluten free mint crumble:
Mix the soft butter with the finely chopped mint. Then add the rest of the ingredients and work the mixture with the fingers until it becomes crumbly and homogeneous. Then bake the mixture in the oven at 180 degrees for about 20 minutes. Then let it cool.
For lime mousse:
With an electric whisk whip the soft cheese with the lime juice, grated lime peel and the powdered sugar. Whip the cream too. Then mix together the two creams. Put in a glass the crumble and then the lime mousse.
Let it rest in refrigerator for at least 2 hours.
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