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INGREDIENTS |
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- 150g chopped almonds
- 1c.à.s strawberry liqueur
* Chantilly Cream
- 50cl cream whipping
- 100g sugar meal
* Italian Meringue
- 4 egg whites
- 125g sugar meal
- 4cl water |
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| PREPARATION |
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| TIME OF PREPARATION : 30 mn |
Prepare the whipped cream
- Mix in a bowl whipping cream and sugar. Whisk with an electric mixer giving rotary motion for 15min.
Prepare meringue Italian
- Cook in a skillet sugar and water slowly, stirring with a skimmer.
- Bring to a boil, scour, and stop stirring.
- Place a sugar thermometer and cook in small ball (117 ° to 120 ° C), sugar between your fingers form a soft ball.
- Mounting egg whites very firm.
- Pour the sugar cooked fillet on white whisking vigorously.
- Beat until full cooling.
- Stir gently Chantilly cream and strawberry liqueur to the meringue.
Casting of blown
- Expand strips of paper baking 5 to 6 cm in height.
- Driving these bands around the fingers and drop into moulds to blown, on the sticky edges with butter.
- This band must exceed 4 to 5cm the edge of mold.
- Garnish mussels. Smooth the top with a spatula.
- Increase the extreme cold at least 4 hours.
- Remove the paper gently.
- Smooth the edges and decorate with chopped almonds.
Posted by rima
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