Fresh Berry Mousse in Pizzelle Cups
Crispy cookies, with an interesting contrast of lemon and anise, form elegant and edible bowls for fresh berries. The cookie bowls are formed with a pizzelle iron. If you do not have one, heat the cookies in an oiled skillet, turning once, until golden on both sides, then proceed according to the recipe directions.
Ingredients
- Cookie Bowls
- Eggs - 2
- Sugar - 1/3 cup
- Vanilla Extract - 3/4 teaspoon
- Grated Lemon Zest - 1 tablespoon
- Pinch of salt
- All-purpose Unbleached Flour - 1/3 cup
- Pastry Flour - 1/2 cup
- Star anise powder - 1 teaspoon
- Vegetable Oil - 1/3 cup
- Mousse
- Heavy (whipping) cream - 1 cup
- Vanilla Extract - 1 teaspoon
- Raspberries - 1/2 pint
- Elderberries or Blackberries - 1/2 pint
- Sugar - 1/2 cup
- Juice of 1/2 lemon
- Mint sprigs
- Heavy (whipping) cream - 1 cup, beaten to firm peaks
Instructions
To make the cookie bowls: Mix the eggs, sugar, vanilla, and lemon zest together in the bowl of an electric mixer, beating until light and fluffy. Add the dry ingredients, beating well, then fold in the oil.
Wipe the inside of a small bowl with oil. Heat a pizzelle iron and coat it with oil. Spread 2 tablespoons of the batter on the iron and press to cook. Remove from the press and push into the oiled bowl while hot to shape. When cooled, remove and set aside. Continue to use all the batter, oiling the pizzelle iron as needed between cookies. The cookies may be made up to four days ahead, cooled completely, and stored in an airtight container such as a zippered plastic bag.
To make the mousse: Whip the cream to firm peaks with the vanilla and set aside. Wash the berries by floating them in cold water, then draining them on paper towels. Puree the berries with the sugar and lemon juice; additional sugar may be needed depending on the sweetness of the fruit. Fold half the puree into the whipped cream, cover with plastic wrap, and chill. Put the remaining puree in a squeeze bottle.
To serve: Decorate the plates with drizzles of puree. Place a cookie bowl on each plate, anchoring it in the puree. Fill each with some of the mousse and a dollop of whipped cream; top with mint leaves.
