Raspberry & Thyme Cups
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Raspberry & Thyme Cups

Looking for a lunchtime dessert that will wow your guests? Channel your inner masterchef and whip up a batch of these raspberry and thyme cups. A zesty, biscuity base is topped with a refreshing, flavoursome mousse – the perfect way to end a long lunch with friends.

  • Method

    1. Preheat oven to 180°C. Place two 6-hole silicone muffin pans on a large baking tray.
    2. To prepare base, place almond meal, xylitol, thyme, orange zest and salt in a medium bowl and stir to combine. Add butter and mix well to bind together. Divide mixture into prepared muffin pan and press down into the base. Refrigerate for 15 minutes. Bake for 10–15 minutes, until golden. Set aside to cool.
    3. To prepare raspberry mousse, pour 1/ 4 cup (60ml) of the cold water into a small bowl and sprinkle gelatine over the surface. Set aside for 5 minutes, or until gelatine hydrates to form a gel.
    4. Combine xylitol and the remaining water in a small saucepan and set over low-medium heat. Simmer for 1 minute to reduce lightly. Add gelatine and stir to dissolve.
    5. Blend raspberries and vanilla together in a food processor or blender, to puree. Add to xylitol mixture and stir to combine. Add yoghurt and stir to combine. Divide mixture evenly into prepared pans. Scatter with thyme leaves. Refrigerate for 2–3 hours, until set.
    6. To serve, push set cups out of silicone moulds. Garnish with raspberries, lemon thyme and edible flower petals, if desired. 
    7. xylitol is readily available at health food stores and can be purchased at most supermarkets in the health food aisle. 


    • Ingredients

      1/ 2 punnet (60g) Driscoll’s raspberries
      lemon thyme leaves, to garnish
      edible flower petals, to garnish (optional) *violas pictured

      Base
      1 cup (100g) almond meal
      2 tablespoons xylitol
      1 teaspoon (approx 4 sprigs) lemon thyme leaves, finely chopped
      1/2 teaspoon finely grated orange zest
      1/ 4 teaspoon Himalayan salt
      60g unsalted butter, softened

      Raspberry mousse
      1/ 4 cup (60ml) plus 2 tablespoons cold water
      2 teaspoons gelatine powder
      1/ 4 cup (55g) xylitol
      1 1/ 2 punnets (185g) Driscoll’s raspberries
      1/ 2 teaspoon vanilla extract
      1 cup (250ml) Greek yoghurt 

      • Serves 12
      • Dessert
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