Name: Red fruit and almond pie with yuzu mousse
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: World
Ingredients: 1 recipe for a pie crust, or use a store-bought pie crust; handful of breadcrumbs; 4 eggs; 200 ml heavy cream; 250 gram red fruit; 4 tablespoons almond flour; 100 gram sugar; small handful of almond shavings; 100 gram plain cream cheese (you can also use mascarpone); 4 gelatin leaves; 2 eggs; 80 gram sugar; 250 ml heavy cream; 125 ml yuzu juice (or use lime or lemon juice)

Red fruit and almond pie with yuzu mousse

Ingredients

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1 recipe for a pie crust, or use a store-bought pie crust
handful of breadcrumbs
4 eggs
200 ml heavy cream
250 gram red fruit
4 tablespoons almond flour
100 gram sugar
small handful of almond shavings

Ingredients citrus mousse

100 gram plain cream cheese (you can also use mascarpone)
4 gelatin leaves
2 eggs
80 gram sugar
250 ml heavy cream
125 ml yuzu juice (or use lime or lemon juice)

Red fruit and almond pie with yuzu mousse ingredients

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Kitchen equipment

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oven
silicone kitchen brush
pie dish (about 26 cm - 10.2 inch)
fork
medium-sized bowl
medium-sized pan
whisk
bowl
standmixer
large bowl
small skillet

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Preparation

1 hours 30 minutes 12 people Pie and cake

View the original recipe via:
https://ohmydish.com/recipe/red-fruit-and-almond-pie-with-yuzu-mousse

Preparation -- 1 hour

Start with the pie crust to give the dough some time to rest. If you're using frozen fruit, it's best to thaw it and let it drain to prevent the filling from becoming too wet.

Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Coat the pie dish with butter and cover it with the pie crust. Poke holes in the bottom and add a thin layer of breadcrumbs to the bottom.

Combine eggs with heavy cream, almond flour and 80 gram sugar. Add the red fruit and divide the mixture over the pie crust. Bake the pie for about 20 - 25 minutes, until the dough is done and the filling form.

The exact time depends on your oven. Let it cool off and create the citrus mousse in the meantime.

Finishing the red fruit and almond pie with yuzu mousse -- 30 minutes + cooling time

Soak gelatin leaves in cold water until they're soft. Meanwhile heat citrus juice in a medium-sized pan. Combine eggs and sugar in a standmixer for a few minutes and gradually add the warm juice.

Mix well to prevent it from creating lumps and pour the mixture back into the pan. Heat the mixture for a few minutes on low heat and keep on stirring with a whisk.

Squeeze any excess water out of the gelatin leaves and add them to the mixture. Stir until smooth again and let it cool off until room temperature.

Beat the heavy cream until it reached the thickness of yogurt. Whisk the yogurt and cream until it's smooth and add it to the citrus mixture. Stir again until smooth and divide evenly over the pie that's cooled off by now.

Place in the fridge and let it cool off completely. Because of the gelatin the citrus mousse can also be beautifully cut when it's cold. While the pie is in the fridge you can roast some almond shavings in a dry skillet.

Let them cool off completely too. Serve the pie with roasted almond shavings, enjoy!

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