YIELD: 12 Mousse
240g Barker’s Professional Blackcurrant & Cranberry Patisserie Filling
70g caster sugar
50g egg white
10g gelatine powder
180g coconut yoghurt
Hydrate the gelatine in 20g of cold water.
Heat the Barker’s Professional Blackcurrant & Cranberry Patisserie Filling and dissolve the hydrated gelatine into it.
Make an Italian meringue from the whites, sugar and 40g of water and add the filling mixture gradually while whisking on medium speed - continue to whisk on high speed until the mixture has cooled down to
Fold in the coconut yoghurt and pipe into prepared moulds.
CRISPY BELGIUM BISCUIT
200g plain flour
4g ground cinnamon
3g mixed spice
3g ground ginger
75g brown sugar
Blend soften butter and sugar together.
Add the egg and combine into the butter mixture and then add the dry ingredients and mix to a smooth dough.
Roll to 3mm thickness and cut to desired size and bake 180°C for 8-10 minutes.