The lightest and most impressive dessert I’ve ever made.
Labneh mouse is so fluffy, slightly tart and light. And then the almond brittle is perfectly crisp and nutty, like I can’t think of a more perfect combination.
labneh mousse with almond brittle
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1/3 cup heavy cream
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1 cup labneh
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1 cup sliced almonds
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2 tablespoons coconut sugar
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1/3 cup maple syrup
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2 tablespoons coconut oil or butter
make it
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Preheat oven to 325F.
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Make the mouse by combining heavy cream and labneh and blend with a hand mixer until light and fluffy (couple minutes) place in the fridge to set.
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Make the almond brittle by heating the maple syrup, coconut sugar, and coconut oil or butter in a saucepan on medium heat. When it starts to bubble, add the almonds and continue cooking on high heat until mixture has thickened and is fragrant.
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Pour mixture onto a parchment lined baking sheet and flatten out.
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Place in ovens for about 15-20 minutes or until it looks dry and crisp.
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It will still be a little bit soft when you take it out of the oven. Let cool slightly, it will crisp up as it dries.
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Layer a dessert plate with the labneh mouse, and top with almond brittle (as little or as much as you want!) and add berries on top for a fresh infusion. Enjoy right away 🙂
