Yoghurt mousse with saffron and mint with coconut cookies
Instructions
Combine the yoghurt to whipped cream and colored foam with saffron pistils and chopped Mint.
Mix the egg white with the flour, coconut flour and butter; create strips on a baking sheet and bake the cookies for 20 minutes at 160 degrees.
Serve with coconut mousse.
Ingredients and dosing for 4 persons
- 100 g of yoghurt
- 1 sachet of saffron
- 100 G = = Cream
- Chopped mint
- 2 egg whites
- 2 tablespoons of coconut flour
- 2 tablespoons of flour
- 80 g of butter