Mousse Cups with Lemon Myrtle Flavour Pearls. A petite sweet bite with an Australian edge.
Super quick to assemble too. Just pipe in your gorgeous creamy mousse, add a little sprinkle of ground Lemon Myrtle if you have it and finish with Lemon Myrtle Flavour Pearls. Read on to see what you need.
What you’ll need
- Sweet Tart Shells (your local supermarket or gourmet food store will have some – often a pack of 6)
- 50ml Cream
- 75g Cream Cheese
- 35g sugar
- A drops of lemon juice OR a little Vanilla Bean paste
- Lemon Myrtle Flavour Pearls
- Ground Lemon Myrtle (if you can easily find some – not the end of the world if you don’t)
Using a hand held mixer whip the cream and set it aside. In another bowl beat the cream cheese until it is smooth. Add in the sugar and either Vanilla Bean paste or Lemon juice to flavour. Lastly fold the whipped cream in to the cream cheese mixture.
Place your tart shells on to a plate or tray. Put the mousse mixture into your piping bag and pipe neatly into each tart shell. We used a 3mm piping nozzle for ours and piped around and around in small circles to fill our shells but feel free to use whichever nozzle you like. Here is a link with some tips for filling a piping bag.
The filled tarts can now be refrigerated until required.
When it’s time to serve
Simply place the filled tarts onto your serving plate. If you have some ground Lemon Myrtle sprinkle a little onto each tart and lastly top with a small spoon of Lemon Myrtle Flavour Pearls.
These little tarts are just great for a sweet bite after dinner when a full dessert is going to be too much, as part of a high tea or a sweet round at a cocktail party.
**If you’ve just come across this recipe and Lemon Myrtle isn’t your style. There are plenty of others to choose from. Take a peek at our other flavours HERE
Until next time
from the Peninsula Larder Team
“Brunch without champagne is just a sad breakfast”