This is what we made for Christmas day lunch – raspberry mousse with hazelnut biscotti. Both parts of the recipe are lovely, although they are weirdly proportioned. The recipe as given (which is supposed to be for 4), made 6 of these small pots and about 30 biscotti. Recipe from here:
For the hazelnut biscotti
225g/8oz self-raising flour
100g/3½oz caster sugar
1 vanilla pod, split, seeds scraped out
100g/3½oz hazelnuts, shells removed, chopped
2 free-range eggs
50g/2oz butter, melted
25g/1oz flour mixed with 25g/1oz icing sugar, for dusting
icing sugar, for dusting
For the raspberry mousse
3 gelatine leaves (or veggie alternative)
500g/1lb 2oz raspberries
50g/2oz icing sugar
50ml/2fl oz raspberry liqueur (or raspberry juice)
2 tbsp caster sugar
½ lemon, zest only
175ml/6fl oz double cream, whipped
- Preheat the oven to 180C/350F/Gas 4.
- For the biscotti, mix together the flour, sugar, vanilla seeds and hazelnuts in a bowl.
- In another bowl, beat the eggs and butter together until pale and fluffy, then add to the flour mixture, mixing to form a dough. Shape the dough into a ball.
- Flour a work surface with the flour and icing sugar mixture. Turn the dough out onto the work surface, halve it and roll each half into a 24cm/10in long rectangle 1cm/½in thick.
- Place the rectangles of dough onto a baking sheet and bake for 20 minutes, or until lightly golden. Remove from the oven and leave to cool for 10-15 minutes, then cut 12 biscuits out from each sheet with a biscuit cutter. Return the biscuits to the oven to bake for 15 more minutes, or until golden-brown and crisp.
- Remove from the oven and leave to cool for 20-30 minutes, then dust with icing sugar.
- Meanwhile, for the raspberry mousse, soak the gelatine leaves in a bowl of cold water for 15 minutes, or until softened.
- Place half of the raspberries in a bowl and stir in the icing sugar and raspberry liqueur. Set aside and leave to macerate.
- Place the remaining raspberries in a pan with the caster sugar and gently heat for 2-3 minutes, or until the sugar has dissolved. Squeeze out the excess water from the gelatine leaves and add to the pan, stirring until the gelatine has dissolved.
- Leave to cool slightly then, using a hand blender, blend the mixture to a smooth purée. Leave to cool for 10-15 minutes.
- When cooled, fold in the lemon zest and cream.
- To serve, spoon the raspberries in liqueur into the bottom of four serving glasses, followed by the raspberry mousse. Spoon over another layer of raspberries, then top with a final layer of mousse. Decorate with the biscotti.