Easter Trompe l'oeil
Servings:
6
Cooking Time:
-
Preparation Time:
30 minutes
This is what I need:
– 6 tbsp. Mamie Bio fair trade mango passion fruit extra jam
– 6 eggshells
– 20g egg white
– 100g cream cheese
Let’s get started!
1- Remove the white membrane from the eggshells and wash them. Let them dry on a tea towel.
2- Whip the egg white until stiff then pour in the sugar little by little. Mix well then gently incorporate the cream cheese with a spatula.
3- Fill the eggshells with the mousse then let stand for at least 30 minutes in the fridge.
4- Place small spoonfuls of organic Mamie passion mango jam on the mousse.
The little trick
Serve your mini mousses with slices of toasted brioche cut into slices.
A recipe by Odélices.
Photo: Marie-Laure Tombini
