Cones with spinach and tahini mousse

Фунийки с мус от спанак и тахан1 1024x680 Cones with spinach and tahini mousse

Cones with spinach and tahini mousse
Gluten free and vegan


1 teaspoon lupine flour (or chickpeas, rice)
½ teaspoon of baking soda
½ teaspoon salt
1 teaspoon dry oregano
4 tablespoons olive oil

50 g spinach leaves
30 g fresh dill, basil and parsley (in total)
½ teaspoon salt
Ground black pepper
35 g sesame tahini (1 tablespoon)
50 ml rapeseed oil or olive oil

Фунийки с мус от спанак и тахан 21 680x1024 Cones with spinach and tahini mousse


Combine all the dry ingredients from the first group in a bowl. Mix well to evenly distribute the ingredients and aerate the mixture. Gradually pour in the olive oil and about ½ cup of water. Dose the latter little by little. You need to get a ball of hard dough that doesn’t need more flour to knead (other than the one you have originally put).

Let the dough sit for about thirty minutes and roll it out with a rolling pin so as to obtain a sheet of dough 2 to 3 mm thick. Then cut strips 15 to 18 mm wide. Wrap each in a spiral around a stainless steel pastry cone. Bake in preheated to 180°C oven. Let cool completely before using.

For the mousse, collect all the ingredients of the second group in a large, wide-necked jar. Mix in thick and homogeneous pesto, gradually dosing the oil and water. The mousse should allow to be piped and still hold firm. Close the jar and set aside in the refrigerator.

Assemble the starter just before serving. Fill the cones with foam using a piping pastry bag and place them on a large plate or tray. Serve as an appetizer or as party bites.

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