Lingonberry Mousse with Biscoff Sauce
recipe

A delicious dessert combining tart lingonberries and creamy mousse, topped with Biscoff sauce.
Preparation Time: 15 minutes + chilling time
Serving Size: 4 servings
Ingredients:
- 1 ½ dl (frozen) lingonberries
- 1 dl powdered sugar
- 1 can (250 ml) oat whipping cream (e.g., Oatly iMat Visp)
- 2 dl crushed Biscoff cookies
- 2 tbsp Biscoff spread
- Whole lingonberries for garnish
Instructions:
1. Thaw the frozen lingonberries and puree them until smooth. Add powdered sugar and mix well.
2. Whip the oat cream in a bowl until stiff peaks form.
3. Gently fold the lingonberry puree into the whipped oat cream until well combined.
4. Divide the crushed Biscoff cookie mixture into four dessert bowls, placing it at the bottom.
5. Spoon the lingonberry mousse over the crushed cookies.
6. Drizzle Biscoff spread over the mousse layer.
7. Allow the dessert to chill in the refrigerator for at least 1-2 hours before serving.
8. Garnish with whole lingonberries before serving.
Enjoy your delightful lingonberry mousse!
Nutritional Information (per serving):
- Calories: 320
- Protein: 2g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 3g
- Sugar: 14g

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