Ingredients

Biscuit for 18-20 Bunnies

1 egg
80 grams (2.8 ounces) sugar
80 grams (2.8 ounces) sour cream (15%)
80 grams (2.8 ounces) condensed milk
30 grams (1.1 ounces) almond flour
90 grams (3.2 ounces) all-purpose flour
0.5 teaspoon baking soda
0.5 teaspoon lemon juice or vinegar
We recommend:

Instructions

Step 1

Prepare the Filling

In a small saucepan, gently heat the raspberry and strawberry purees until they reach a temperature of 35-45°C (95-113°F). Be careful not to overheat.

Gradually sprinkle in the sugar combined with pectin while stirring continuously to avoid lumps. Bring the mixture to a boil for about one minute.

Remove from heat and add a pinch of citric acid. Allow to cool slightly before pouring the mixture into the cells of a bunny mold. Freeze until solid.

Step 2

Make the Biscuit

In a mixing bowl, beat the egg with sugar until the mixture is fluffy and light. Ensure that it becomes pale in color.

Add sour cream and condensed milk to the egg mixture on low speed, then incorporate baking soda activated with lemon juice or vinegar. Mix until well combined.

Gradually add both types of flour, mixing gently until the batter is smooth. Avoid overmixing to keep the biscuit light and airy.

Line a baking tray with parchment paper and evenly spread the batter on it. Bake in a preheated oven at 170°C (338°F) for 12-15 minutes or until golden.

Servings

Imagine a sunny picnic day, friends gathered around, laughter filling the air, and you, the star of the show, presenting these exquisite mousse bunnies! 🍓✨ Serve them on a vibrant platter and sprinkle some fresh mint leaves around for a pop of color. Don’t forget a side of whipped cream for a creamy delight! 🥄

For an extra touch of magic, drizzle with some chocolate sauce or caramel before serving. Everyone will be clamoring for a taste of these beauties, and you’ll have new fans for your baking skills! Serve warm or cold, and enjoy the joyful faces as they dig in!

Equipment

Variations

If you want to cater to different dietary needs, you can easily adapt this recipe with gluten-free and vegan variations! 🌱✨

GLUTEN-FREE VERSION: Substitute the wheat flour with a gluten-free flour blend. Make sure your baking powder and pectin are also gluten-free to ensure safety!

VEGAN VERSION: Replace eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 3 tablespoons of water for each egg). Use a plant-based yogurt in place of sour cream and avoid dairy-based condensed milk for a completely vegan-friendly treat!

Faq

  • What if my mousse doesn’t set?

    If your mousse is too runny, it may be under-mixed or the gelatin (if used) was not correctly incorporated. Ensure you follow the instructions closely.

  • How do I store leftovers?

    Keep your mousse bunnies in an airtight container in the fridge for up to 3 days. They’re great to enjoy as a snack!

  • Can I use other fruits for the filling?

    Absolutely! You can experiment with other berry purees, such as blueberry or raspberry, to customize your flavor!

  • Is there a way to make this recipe quicker?

    Yes! You can use store-bought mousse and simply create the bunny shapes with your choice of molds to save time!

  • How can I enhance the flavor of my mousse?

    Incorporate some lemon or vanilla extract into the mousse mixture to elevate the taste profile!

  • Can I freeze these mousse bunnies for later?

    Yes, these mousse bunnies freeze well. Just remember to allow them to thaw in the fridge before serving!

Nutrition facts

Delicious Raspberry Strawberry Mousse Bunnies Recipe
Recipe Yield:6 rabbits
Calories:Approximate calorie range per serving for the mousse rabbits.
Calories (Min - Max):200 - 250
Total Fat:9g
Saturated Fat:3g
Protein:4g
Total Carbohydrate:30g
Total Sugars:16g