Dessert plate (passion fruit mousse, liquorice ice cream, raspberry jelly and crumble)

Recipe by: Myriam (Hap & Tap)

This summery dessert plate brings together different flavours and structures – all the things I like best… a crunchy crumble, an airy mousse, a fresh ice cream quenelle and finally, a nice piece of chocolate as a finishing touch.

I don’t just Zùsto once or twice in this dessert plate, but 3 times. Proof that Zùsto can do everything… a dessert that can be enjoyed guilt-free. I love it!

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Ingredients

For 8 to 10 people

For the chocolate decoration

  • 75 g dark chocolate
  • 5 g of cocoa butter

For the liquorice ice cream

  • 3 dl of milk
  • 3 dl of cream
  • 50 g of Zùsto
  • 5 egg yolks
  • 90 g liquorice

For the passion fruit mousse

  • 90 g cottage cheese (I bought Campina)
  • 150 g of cream
  • 60 g of egg whites
  • 60 g of Zùsto
  • 150 g passion fruit purée (I used Boiron frozen purée)
  • 3 sheets of gelatin (about 3 g/sheet)

For the raspberry jelly

  • 200 g raspberry purée
  • 2 g agar agar

For the crumble

  • 50 g of Zùsto
  • 50 g of butter
  • 45 g flour
  • 50 g almond powder
  • Lime zest
  • Salt

Preparation method

For the chocolate decoration

  1. Melt the chocolate and cocoa butter to 45° C.
  2. Allow to cool to 31° C and spread on bubble wrap. Allow to harden in a cool place.

And that’s all there is to it… elegant and delicious!

For the liquorice ice cream

  1. Boil the milk with the cream and melt the liquorice in it.
  2. Whip the egg yolks and the Zùsto until you get a ribbon.
  3. Pour the boiling milk over the ribbon and cook over a low heat (about 80° C).
  4. Allow to cool and pour into the ice cream maker.

For the passion fruit mousse

  1. Soak the gelatine in plenty of cold water.
  2. Boil the passion fruit purée and add the pre-soaked, squeezed out gelatine.
  3. Whip the egg white until stiff, add the Zùsto and continue to whip until it is completely dissolved. Mix in to the first mixture and add the half-whipped cream with a spatula.
  4. Pour into moulds and freeze.

For the raspberry jelly

  1. Heat the purée with the agar agar
  2. Leave to set in a cool place and mix.

For the crumble

  1. Mix the butter, the Zùsto, the salt, the almond powder and the flour with a flat beater.
  2. Pour onto a baking sheet and bake until golden brown at 150° C.
  3. Finish with lemon zest and salt

About Myriam

If I am what I eat, well I am awfully sweet. I have been sharing recipes on Hap & Tap for over 8 years now and the vast majority of them are sweet recipes: pie, dessert, cake, cookies, ice cream, and more.I love it. This passion for sweetness helped me win the Belgian Food Blog Award 2017 in the Best Baking & Sweets category and the Tarte à Moi competition. Because of that, you can still buy my red fruit crème brûlée tart in Delhaize.

I am a fan of Zùsto for several reasons: I love the fact that thanks to Zùsto, everyone (including diabetics) can enjoy sweet food again without there being any limits.

The second plus point is the 1:1 ratio.I’m not a mathematician, and when I have to start applying the rule of 3 in cooking, I get confused. The fact that I can replace 100 g of sugar with 100 g of Zùsto is ideal.

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