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Ingredients
For the mousse:
170g/6oz camembert, skin removed and roughly chopped
2 tbsp icing sugar
85g/3oz Greek yoghurt
150ml/5fl oz double cream, whipped
110g/4oz black grapes
55g/2oz pine nuts
For the biscuits:
½ fennel, thinly sliced
110g/4oz caster sugar
110g/4oz butter
110g/4oz plain flour
1 egg
Method
1. Preheat oven to 250C/500F/Gas 9.
2. Place the fennel and 55g of sugar in a small saucepan.
3. Heat gently until the sugar melts and the fennel caramelises.
4. Prepare the biscuits by placing the butter, flour, 55g of the sugar and egg
in a food processor.
5. Blitz to form a fairly dry dough. Remove dough from processor, knead and roll
to a thickness of 1cm.
6. Use a small pastry cutter to cut biscuits from the dough. Place the biscuits
on a baking tray.
7. Spoon a little caramelised fennel on each biscuit, then bake for 5 minutes,
or until golden and crisp.
8. Make the mousse by combining the camembert, icing sugar, yoghurt and whipped
cream.
9. Take a tall dessert glass and place a few grapes in the base.
10. Sprinkle some pine nuts on top. Spoon the camembert mousse on top of the
pine nuts.
11. Finish the mousse with some more grapes and pine nuts.
12. Remove the biscuits from the oven, place on a small plate and serve along
with the mousse. |
