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HUG butter puff pastry flower 8.5 cm

with lime mousse and fresh raspberries

HUG products used



HUG butter puff pastry flower with lime mousse and fresh raspberries -

  • Ingredients
  • 50 g sugar
  • 50 g egg white
  • 2 sheets gelatine
  • 50 g white couverture
  • 100 g lime juice
  • lime zest
  • 170 g whipped cream
  • fresh raspberries
  • whipped cream


  • Zubereitung
  • Mousse
  • Whip sugar and egg whites until white peaks form.
  • Melt the white couverture in a bain-marie.
  • Soak gelatine in cold water.
  • Mix melted white couverture into the sugar and egg white mixture.
  • Remove gelatine from water, squeeze a little, place in a small saucepan and dissolve over a low heat.
  • Fold the gelatine into the mixture and add the lime juice and lime zest.
  • Finish by folding in the whipped cream.
  • Place the lime mousse in the fridge to set. 

  • To serve
  • Using a piping bag with a round nozzle pipe the lime mousse into the butter puff pastry flowers, place fresh raspberries on top and decorate with a cream rosette. 

  • Alternative
  • Before filling, use melted chocolate to create a criss-cross pattern on the butter puff pastry flower.
  • Place a thin poppy seed biscuit on top to finish. 

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