Blackberry Lime Mousse in Strudel Dough Basket

For the blackberry-lime mousse in the strudel dough basket, first soak gelatine in cold water for about 10 minutes. Set aside a few blackberries for decoration, puree the remaining blackberries with the powdered sugar and pass through a fine sieve.

Bring a small saucepan with some water to a boil. Place eggs, yolks, granulated sugar, vanilla sugar, and lime zest in a whisking bowl. Beat with a mixer over steam until very foamy and the mixture has about tripled in volume. Keep lifting the kettle briefly to let the steam escape. Then beat in a water bath until cold. Squeeze gelatine and melt with a few drops of water in a hot water bath.

Whip the cream until stiff. Stir gelatine and blackberry puree into the egg mixture and fold in the whipped cream. Refrigerate the mousse for approx. 1-2 hours.

Preheat oven to 200 °C. Roll out strudel dough and cut into approx. 20 x 20 cm squares. Brush muffin tins and strudel dough with melted butter. Fit the strudel dough into the molds so that it protrudes about 3-5 cm over the edge. Bake at 200 °C for about 4-5 minutes until golden brown. Remove from oven, let cool and carefully turn the baskets out of the molds.

Arrange the blackberry-lime mousse in the swirl cups, garnish with the remaining blackberries and some lime zest. Serve the blackberry and lime mousse in the strudel cups.

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