Ingredients
For 8 persons :
1️⃣ Realization of the biscuit
- 6 eggs
- 6 tablespoon of sugar and of flour
- 1 sachet of baking powder
2️⃣ Realization of the fruit mousse
- 2 bottles of red fruit pulp
- 6 sheets of gelatin
- 20 cl of fresh cream
- 8 Petits Suisses Malo
- 50g of icing sugar
- 2 tablespoons raspberry alcohol
- 2 tablespoons of water
- Sponge biscuits
- For the syrup: 4 tablespoons of kirch, 1 glass of water, 4 tablespoons of sugar.
Preparation
1️⃣ Realization of the biscuit
1) Separate the egg whites and whiten the sugar with the yolks.
2) Add the flour and the baking powder.
3) Beat the egg whites and mix with the rest of the mixture.
4) Spread the mixture on a baking sheet covered with baking paper and bake at 180 ° C for 20 minutes.
5) Cut circles about 20 cm and reserve.
2️⃣ Realization of the fruit mousse
1) Dip the gelatin in cold water.
2) Heat raspberry alcohol and water off the heat.
3) Melt the gelatin and mix with the coulis. Add the Petit Suisse and book in the fridge.
4) Whip the cream until thick, add the icing sugar. Mix the two creams (Petit-Suisse, grout and whipped cream).
5) Prepare a syrup with water, sugar and kirch.
6) On a platter, place a circle of cake soaked in syrup and surrounded by an expandable circle leaving a space to put the crown of sponge biscuits, imbibed furtively flat side.
7) Pour half of the cream then the second circle of biscuit soaked in syrup.
8) Pour the rest of the cream and slightly tighten the expandable circle and tamp the dish on the table.
9) Keep cool overnight and decorate as you wish.
Enjoy your meal ! 🍰