Makes 40 pizzelles

1 pizzelle iron
1 pastry bag with star tip

Pizzelle batter:

• 50 g g butter, softened
• 50 ml heavy cream
• 1 egg
• 1 Tbsp poppy seeds
• 120 g flour
• salt, freshly ground pepper

Mousse:

• 150 g mascarpone cheese
• 2 Tbsp ketchup
• 3 Tbsp thyme leaves
• 2 pinches of hot paprika powder
• 100 ml light cream, whipped
• salt, freshly ground pepper

Garnish:

• 20 rosettes of Tête de Moine, cut in half
• radish slices