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Airy Mascarpone Mousse with Strawberries, Basil and Brittle Biscuits

An airy mousse that melts in the mouth contrasted by the crispy bite of fruity strawberries and homemade brittle biscuits.The recipe is genius in its simplicity, making it easy to make at home!

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  • 4 persons
  • 20 min.
  • vegetarian
  • Dessert
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Recipes from Oil & Vinegar

A brittle cookie is a very thin, very crispy biscuit that mainly consists of sugar and butter. Bruges and Veurne in Belgium are famous for them, yet originally they are from Leiden in the Netherlands. A 17th-century document states that making brittle biscuits (otherwise known as kletskoppen) was one of the baking tests for obtaining mastership of the bakers guild.

    • 4 EGGS
    • 85 G WHITE SUGAR
    • 250 G MASCARPONE
    • 450 G STRAWBERRIES
    • ½ BUNCH OF BASIL
    • 6 TBSP. RASPBERRY VINEGAR
    • 20 G OLIVE OIL FOR BAKING
    • 50 G BROWN SUGAR
    • 30 G FLOUR
    • 30 G ALMOND SHAVINGS
    • 1 BALL-SAMICO

  • Separate three eggs. Beat or mix the yolks until airy. Then beat the whites until they become a stiff, white mass. Next, gradually add in the sugar. Stir the mascarpone until smooth, then mix in the beaten yolks. Subsequently carefully fold in the egg white, cover the mixture and place in the fridge.

    Finely chop ¼ bunch of basil. Hull the strawberries, then halve them; save a few as a garnish, and season the rest with 3 tbsp. of Raspberry Vinegar and 30 g white sugar.

    For the brittle biscuits, mix 3 tbsp. of Raspberry Vinegar into the olive oil, the white from the left over egg, almond shavings, brown sugar and flour. Pre-heat the oven to 175 °C. Make small piles of batter on a parchment paper-lined oven tray. Carefully flatten with a damp fork. Bake for 8 minutes in the oven at 175 °C.

    Place the strawberries in a dish, then top with mascarpone mousse. Coarsely grate some Ball-samico onto the mousse. Then garnish with the reserved strawberries, some basil leaves and the crunchy, baked brittle biscuits.

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