labneh mousse with almond brittle

The lightest and most impressive dessert I’ve ever made.

Labneh mouse is so fluffy, slightly tart and light. And then the almond brittle is perfectly crisp and nutty, like I can’t think of a more perfect combination.

labneh mousse with almond brittle

• 1/3 cup heavy cream

• 1 cup labneh

• 1 cup sliced almonds

• 2 tablespoons coconut sugar

• 1/3 cup maple syrup

• 2 tablespoons coconut oil or butter

make it

1. Preheat oven to 325F.

2. Make the mouse by combining heavy cream and labneh and blend with a hand mixer until light and fluffy (couple minutes) place in the fridge to set.

3. Make the almond brittle by heating the maple syrup, coconut sugar, and coconut oil or butter in a saucepan on medium heat. When it starts to bubble, add the almonds and continue cooking on high heat until mixture has thickened and is fragrant.

4. Pour mixture onto a parchment lined baking sheet and flatten out.

5. Place in ovens for about 15-20 minutes or until it looks dry and crisp.

6. It will still be a little bit soft when you take it out of the oven. Let cool slightly, it will crisp up as it dries.

7. Layer a dessert plate with the labneh mouse, and top with almond brittle (as little or as much as you want!) and add berries on top for a fresh infusion. Enjoy right away :)