Directions

1. Preheat the oven to 325°F.
2. Place each piece of Lavash in a ramekin (or muffin tin). Gently place a small cup or glass on top to mold the Lavash bread into the shape of the ramekin. Remove the glass.
3. Place the ramekins on a baking tray. Bake for about 8 minutes until the bread is golden and hard like a cracker. Remove from the oven and let cool until firm.
4. Using a hand-held mixer, whip the fromage blanc to soften it. Sweeten with 2 tbsp. of sugar and beat until the texture is smooth and creamy.
5. Reserve about 1/3 of the mulberries for garnish. Use the rest to strain the pulp through a large-mesh sieve over the fromage blanc, using a pestle or a silicone spatula to press through as much fruit purée as possible. Stir well until the deep pink color is even.
6. Whip the heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add the remaining sugar.
7. Gently fold in the whipped cream in stages. Make sure the color is uniform.
8. Place the mulberry mousse filling in a piping bag. Pipe or spoon into the edible dessert cups. Cover with whole mulberries.
9. Garnish with fresh mint leaves and dust with powdered sugar using a fine-mesh strainer.