Preparation
- For the batter: Beat the butter just until peaks form; butter should be soft but not melted. Add the cream, egg, and poppy seeds. Incorporate the flour and season to taste. Refrigerate for 1 hour.
- Make the pizzelles one at a time by placing a spoonful of batter in the center of a pizzelle iron. Let cool.
- For the mousse: Mix the mascarpone cheese, ketchup, thyme, and paprika. Fold in the cream and season to taste.
- Top the pizzelles with the thyme mousse and garnish with the 40 half-rosettes and some radish slices.
Ingredients for the dough
- 50 g butter, softened
- 50 ml heavy cream
- 1 egg
- 1 Tbsp poppy seeds
- 120 g flour
- salt, freshly ground pepper
Ingredients for the mousse
- 150 g mascarpone cheese
- 2 Tbsp ketchup
- 3 Tbsp thyme leaves
- 2 pinches of hot paprika powder
- 100 ml light cream, whipped
- salt, freshly ground pepper
Ingredients for the decoration
- 20 rosettes of Tête de Moine AOP, cut in halves
- radish slices
You will need
- 1 pizzelle iron
- 1 pastry bag with star tip
