Raspberry & Thyme Cups

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. Preparation

      Preheat oven to 180°C. Place two 6-hole silicone muffin pans on a large baking tray.

    2. Base

      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. Mousse

      To prepare the 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. Combine xylitol and the remaining water in a small saucepan and set over low-medium heat. Simmer for 1 minute to reduce slightly. Add gelatine and stir to dissolve. 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.

    4. Serving

      To serve, push set cups out of silicone moulds. Garnish with raspberries, lemon thyme and edible flower petals, if desired. Handy hint - xylitol is readily available at health food stores and can be purchased at most supermarkets in the health food aisle.

  • Ingredients

    ½ punnet (60g) Driscoll’s raspberries
    lemon thyme leaves, to garnish
    edible flower petals, to garnish (optional) *violas pictured

    1 cup (100g) almond meal
    2 tablespoons xylitol
    1 teaspoon (approx 4 sprigs) lemon thyme leaves, finely chopped
    ½ teaspoon finely grated orange zest
    ¼ teaspoon Himalayan salt
    60g unsalted butter, softened

    Raspberry mousse
    ¼ cup (60ml) plus 2 tablespoons cold water
    2 teaspoons gelatine powder
    ¼ cup (55g) xylitol
    1 ½ punnets (185g) Driscoll’s raspberries
    ½ teaspoon vanilla extract
    1 cup (250ml) Greek yoghurt 

    • Serves 12
    • Dessert
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