Poppy Seed Pizzelles with Thyme Mousse and Tete de Moine

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Crisp and creme!


1 pizzelle iron
1 pastry bag with star tip

Pizzelle batter:
50 g g butter, softened
50 ml heavy cream
1 egg
1 Tbsp poppy seeds
120 g flour
salt, freshly ground pepper

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

20 rosettes of Tete de Moine, cut in half
radish slices


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.


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