Bienetta Almond Tacos with Raspberry Mousse Filling

A fruity, colorful dessert with a satisfying crunch! Perfect for celebrating Cinco de Mayo, these easy Bienetta Almond Tacos with Raspberry Mousse Filling feature a crispy florentine shell, filled with creamy raspberry flavored mousse and garnished with a refreshing strawberry-mint salsa.

Recipe by: Joan Repato

Baking Time: 8 - 10 minutes

Level of Diffulty: Easy

Yield: 18 Filled tacos

Ingredients:

Bienetta Almond Taco Shells

150g                             Bienetta Florentine Mix

75g                               Sliced Almonds

75g                               Ground Almonds

pinch                             Salt

Raspberry Fond Royal Mousse Filling:

300g                              Whipping cream

75g                                Cold water

65g                                Raspberry Fond Royal

Garnish:

10                                  Strawberries, washed, dried, stems removed, finely diced

10                                  Mint leaves chiffonade cut 

Special Equipment:

Small mixing bowl

Metal or Stainless Steel Taco Rack (for forming the bienetta shells)

Table top Stand Mixer with a whip attachment

Piping bag with a star tip

Small sieve for dusting

Instructions:

Bienetta Almond Taco Shells

1.) Preheat oven to 350°F.

2.) Mix all ingredients in a bowl. Spoon 16.6 grams of bienetta-almond mixture onto a silpat on a pan.

3.) Using the back of a spoon, spread mixture to 4" diameter round disks.

4.) Bake for 8 to 10 minutes until golden brown. Remove from oven and let cool for 30 seconds. While bienetta mixture is still soft and pliable, quickly transfer each one to a taco shell rack using a wide metal offset spatula.

5.) Allow to cool completely. If not serving immediately, store shells in an airtight container until ready to fill and serve. *See recipe notes

Raspberry Fond Royal Mousse Filling

1.) Whip 300 grams of whipping cream to a medium peak and set aside. In a separate bowl, mix 75g of cold water and 65g of Raspberry Fond Royal Mousse Mix and whisk together. 

2.) Whisk 100g of medium peak whipped cream into the water-fond royal mixture.  Then, add the remaining 200g whipped cream and fold together until fully combined.

3.) Place Raspberry Mousse inside a piping bag with a star tip. Pipe the prepared mousse into the cooled taco shells, using a swirling motion or any pattern you wish.

4.) In a bowl, toss together the finely diced strawberries and chiffonade-cut mint leaves. Use as garnish for the raspberry mousse filled bienetta shells.

Pictured above: Playful textures, colors and flavors come together in these Bienetta Almond Tacos with Raspberry Mousse, garnished with fresh strawberry-mint salsa.

Recipe Notes:

*You can make the taco shells ahead of time and store in an airtight container until ready to fill and serve. Chef Joan recommends waiting to pipe the shells with the mousse until just before serving.

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