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  • Menu for 4 persons
  • Preparation time 25 minutes
  • Vegetarian


  • 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

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