Gluten-free mussels
Ingredients
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Dough
- 120 g Cake mix Liana
- 100 g vegetable butter
- 50 g powdered sugar
- 50 g ground walnuts
- 1 PL Liana dark cocoa
Filling
- 200 ml soy milk
- 1 bag Golden cream Liana
- 1 bag Vanillin sugar Liana
- 120 g vegetable fat for creams
- 120 g powdered sugar
- 2 tablespoons of almond liqueur
For decoration
- honey + a few drops of water
- 1 tbsp grated coconut fine Liana
- confectionery sprinkle - e.g. pearls
- Mix the ingredients for the dough and make the dough, which we leave wrapped in foil for 1-2 hours. rest in the refrigerator. Lightly grease the prepared molds with oil or fat.
- Press the dough into the molds up to the edge. Bake at 180°C for about 20 minutes. Remove the still hot mussels from the molds and let them cool.
- We cook a thick pudding from milk, golden cream and vanilla sugar, which we leave to cool, stirring occasionally. Beat the fat together with powdered sugar until foamy. Gradually whisk in the cooled pudding and liqueur.
- Apply the cream using a pastry bag with a decorative tip to the lower part of the shell. Brush the top with honey and a little water and wrap the edge in coconut. Place a pearl in the center of the shell.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 120 g Cake mix Liana
- 100 g vegetable butter
- 50 g powdered sugar
- 50 g ground walnuts
- 1 PL Liana dark cocoa
Filling
- 200 ml soy milk
- 1 bag Golden cream Liana
- 1 bag Vanillin sugar Liana
- 120 g vegetable fat for creams
- 120 g powdered sugar
- 2 tablespoons of almond liqueur
For decoration
- honey + a few drops of water
- 1 tbsp grated coconut fine Liana
- confectionery sprinkle - e.g. pearls
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