Recipe for Little Exotic Fruit Mousse

Preparation of the exotic fruit mousse: Soak the gelatin in cold water for 10 minutes. Gently warm half of the fruit puree to 60°C. Add the sugar and the squeezed gelatin. Whisk to combine.

Incorporate the remaining exotic fruit puree and cool to 30°C. Whip the liquid cream to soft peaks. Fold it into the previous mixture.

Place your mold on a perforated tray and distribute the mousse into the cavities. Place in the freezer for 4 hours.

Preparation of the shortcrust pastry: In a mixing bowl, soften the room temperature butter with the sugar. Add the egg, salt, and almond flour. Then incorporate the sifted flour and cocoa powder.

Mix the dough by hand to obtain a sandy mixture and let it rest for 1 hour in the refrigerator.

Take the dough out of the refrigerator. Preheat your oven to 170°C (340°F) and place your baking mat on the perforated tray.

Roll out the dough on a pastry mat with a rolling pin to about 3 mm thick. Prick it and cut out 12 bases using a cutter or cookie cutter of 6 cm. Place them on a baking mat and bake for 10 to 12 minutes at 170°C (around 340°F). Store the remaining dough in the refrigerator or freezer depending on usage.

To finish, unmold the mousses onto the pastry bases and let them thaw in the fridge for about 3 hours before serving. Decorate with exotic fruit puree and mint.