- 8 white oil nuts
- 500gr. Xinotiri Fresh Pittara
- 150gr. whipping cream
- Strawberry or tomato jam
- Fresh mint for decoration
Put the sour cream in the bucket of the mixer and beat it with the wire on medium speed for 1 minute. Continue beating and add the cream until smooth. We want a velvety texture (be careful not to tighten it). Place the rusks in a bowl and garnish the mousse on top with a pastry bag. Garnish with the jam and finish with the mint.
Recipe by chef Dimitris Papadopoulos