Crunchy, gourmet diamond coffee

How spoiled you are... 

After a truce with perfumery, I'm back with our rhombus stories... Don't get into bad habits, it's not every day you get two articles ...

I'm really craving chocolate right now, but my thighs are much less so. I don't need to tell you that my January resolutions, which were to go to the gym every other day, well it's simple, I only went once after the resolutions post and since then nothing. It really sucks, I'm not proud of myself, but it's minus 8000 out, and the idea of putting on shorts and runners makes me shudder... and makes me want to wrap myself up in my sushi-style comforter and sit on my sofa to give my cat a hug. A much less physical activity, I agree. Which reminds me, I owe you one last Manger Bouger recipe, so I'll write it down for next week... Let's get back to what I'm digressing about today! Let's move on to the Losanges recipe. 

For this dessert, you'll need..:

For the shortbread:

•  220 g flour,
• 100 g butter, half salt,
• 1 egg,
• 100 g brown sugar.

For the white chocolate mousse:

• 200g white chocolate,
• 3 egg whites,
• 100g powdered sugar,
• 20cl cold whipping cream. 

To begin, beat the egg and sugar together, then gradually add the flour. Knead the dough with your hands, then add the softened butter. On a floured surface, roll out the flour to about 1 cm and, using a knife, cut out lozenges in the dough. If the butter was too hot and your dough became too sticky, wrap it in cling film and place in the fridge for 15 minutes to firm up. Then, once you've cut out your lozenges, place them in the oven for 13 minutes at 180°C.

Once your lozenges are baked and cooled, you can glaze them with royal icing... yes, royal icing (160g powdered sugar to 35g egg white), but you can also leave them plain - it's up to you.

For the chocolate mousse (a delight!). In a mixing bowl, beat the egg whites until stiff with a pinch of salt, then set aside. Melt the white chocolate gently in a bain-marie. Meanwhile, in another bowl and using your clean, dry mixer, whip the whipping cream, adding the powdered sugar little by little. Once the chocolate has melted, mix it with the egg whites, then gently fold into the whipped cream, without breaking up the mixture too much. Chill the mousse for at least 4 hours before serving.

Take a shortbread biscuit, fill it with white chocolate mousse, add some berries (blueberries, but redcurrants are also very good) and place the fruit all around the shortbread, filling the holes with a little mousse and closing with a final cookie! and enjoy!