Makes 12-16 pieces For the crispy shells, cut the parchment paper to the size of the tray and draw 9-12 squares of about 8x8cm on its bottom. Place the parchment paper on the back of the baking tray.

Mix all ingredients up to and including the almond kernels, add the cream and mix to a smooth dough. Form about 1 tablespoon of dough in each square, spread evenly with a spatula about 1mm thick.

Bake for 5-7 minutes on the second rack from the bottom of the oven heated to 180 degrees. Monitor well. As soon as the pastry sheets turn brown, remove one by one from the parchment paper (baking sheet in the oven) and place exactly over a rolling pin or bottle. Cool on a wire rack. Repeat the process until the dough is used up. The wrappers will keep in the tin for about 1-2 weeks.

For the rhubarb compote, soften all ingredients with lid closed, cool slightly.

For the mousse and sauce, whisk half of the compote without liquid in a baking bowl to make a puree, set aside any remaining compote with the liquid for the sauce. Melt the gelatine with the boiling water, stir into the puree on the spot. Mix in yogurt, set aside to cool until slightly firm at the edges, stir until smooth. Fold in whipped cream exactly, set in refrigerator with lid closed for 2-3 hours.

For the sauce, mash the rest of the rhubarb compote with the liquid.

Put crispy shells on dessert plates

Crunchy Shells with Rhubarb Yogurt Mousse

Crunchy shells:

Rhubarb compote:

Mousse and sauce:

Set:

Instructions:

Related Recipes: