A whimsical tray with crown sugar cookies, white chocolate mousse, and fresh berries for festive occasions.
# What You'll Need:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - Royal icing for decoration
09 - Edible gold or pearl sprinkles (optional)
→ White Chocolate Mousse
10 - 1 cup white chocolate, chopped
11 - 2 tablespoons unsalted butter
12 - 1 1/4 cups heavy cream, divided
13 - 2 large egg yolks
14 - 2 tablespoons sugar
15 - 1 teaspoon vanilla extract
→ Berry Jewels
16 - 1 cup fresh raspberries
17 - 1 cup fresh blueberries
18 - 1/2 cup sliced strawberries
# Method:
01 - In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing well. Gradually incorporate dry ingredients into wet mixture until dough forms. Divide dough in half, wrap in plastic wrap, and chill for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thickness on a floured surface. Cut crown shapes using a cookie cutter and place on lined baking sheets. Bake for 10–12 minutes until edges are lightly golden. Cool completely. Decorate with royal icing and optionally sprinkle edible gold or pearl sprinkles.
02 - Melt white chocolate and butter gently over simmering water, stirring until smooth. Remove from heat. In a saucepan, whisk egg yolks and sugar over low heat until slightly thickened, about 2 minutes. Stir egg mixture into melted chocolate and allow to cool. Whip 1 cup heavy cream to stiff peaks and gently fold into chocolate mixture. Chill mousse for at least 2 hours before serving.
03 - Arrange crown cookies on a large serving tray. Pipe or spoon white chocolate mousse into small glasses or bowls and garnish with fresh berries. Scatter remaining raspberries, blueberries, and sliced strawberries around the cookies and mousse to resemble jeweled treasures.
