Chocolate and Mango Mousse
A simple flavour layered mousse using the Carte D'Or Choclate and Mango mousses. Simply topped with mango and shaved chocolate.
Strawberry Jammie Dodger Mousse
Desserts
Food
Summer Desserts
British
Flavours from a jammie dodger theme this creamy summer dessert
10 Servings
Ingredients
• 120g strawberry jam
• 250g plain flour
• 200g butter
• 100g icing sugar
• 100g egg yolks
• 250ml whole milk
• 105g Carte D’Or Strawberry Mousse Mix
Method
- Preheat the oven to 170C. Place the jam in a pan and bring to a medium heat, then pass through a sieve, allow to cool and place in a piping bag.
- Place the flour, butter, sugar and 2g salt in a mixing bowl. Using a paddle attachment, rub together the mixture until it resembles breadcrumbs.
- Add the egg yolks and mix until a dough forms.
- Turn out onto a floured surface and roll between two sheets of baking parchment until approximately 0.5cm thick. Cut out 20 rounds with a cutter. Using a small fluted cutter, make a hole in the middle of half of the biscuits.
- Place on a baking tray and bake for 10-12 mins, or until golden and crisp. Remove from the oven and cool.
- Pipe the strawberry jam in the centre of the whole biscuits, then place the biscuit with the hole on top. Set aside the remaining jam.
- Place the milk and Carte D’Or Strawberry Mousse Mix into a mixing bowl and whisk on a low speed for 2 mins and then 5 mins on fast. Place in a piping bag.
- To assemble: pipe strawberry mousse into the glass, then top with some strawberry jam. Pipe on some more of the mousse. Chill and allow to set then top with a couple of the jammie dodgers before serving.
