Makes 5 cups
For the Keto Crumble
- 200gm Justine’s Keto raspberry protein cookie crumbs
- 35gm Butter- melted
Combine cookie crumbs and melted butter. Rub crumbs with fingers to resemble crumble. Line baking tray with baking paper and spread mixture loosely onto tray. Bake at 170deg Celsius for 6 minutes & remove from the oven to mix the crumble as the edges will colour quicker. Return the crumble to the oven and bake further 6 minutes or until golden brown. Set aside to cool.
For the Keto Mixed Berry Mousse:
- 250gm frozen mixed berries
- 30gm Justine’s Erythritol
- 1 Tbsp Lemon juice
- 400ml cream
Bring frozen berries, Erythritol and lemon juice to a boil over low heat. Remove from heat and strain into a bowl. Set aside to cool.
Mix 100ml of the cream into the cooled berries. Whisk the remaining 300ml cream in a mixer until very soft peaks. Fold the whipped cream into the berry mixture.
To assemble the Keto Mixed Berry Mousse Cups
Spoon some crumble into glasses to make a layer of base. Fill a piping bag with the berry mousse & pipe or spoon a generous layer of mousse into glasses. Repeat with another layer of crumble and mousse. Chill mousse for at least 30 mins to firm up. Decorate with some fresh berries and enjoy!