Brownie Lasagna
Gluten Free, Lactose Free, Low FODMAP, Vegetarian, Onion and Garlic Free
The idea of a brownie lasagna is a relatively simple one, but a sure-fire way to make any Low FODMAPPER or Celiac feel included in dessert. It is purposefully an extremely loose recipe due to the nature of layered desserts, so have fun with it, get creative and experiment! The fruit really is key however, as it gets that brownie extra gooey and fudgy by introducing a bit of fruit juice.
Brownie Lasagne
Yield: 8-10
Prep time: 10 MinInactive time: 12 HourTotal time: 12 H & 10 M
Low FODMAP portion 1 dessert
Ingredients
- Cooked and Cooled Sheet of brownie, approx 2cm thick (I use Bobs Red Mill Gluten Free brownie mix)
- 65g packet of mousse mixture, mixed but unset (I use Aeroplane Creamy Chocolate Mousse Mix)
- Low FODMAP Whipped Cream (I use Well & Good Whipping Cream, 1 x packet)
- Finely diced strawberries
- toppings such as - crumbled brownie, chocolate stars, herbs, edible flowers
Instructions
- Measuring the size of the glass you will be assembling the desserts in, select a round cookie cutter suitably sized and cut out circles from the sheet of brownie.
- Pop one brownie round into each glass and top with 1 TBSP of the diced strawberries.
- Next add in a layer of mousse mixture, making sure it is compacted down in around all the strawberry pieces.
- Add another circle of the brownie, and top with whipped cream, ensuring you get the cream down around all the edges leaving no air pockets.
- Refrigerate overnight and decorate just prior to serving. Serve chilled.