Breton shortbread :

150 g the delicious

140 g sugar

1 pinch of salt

60 g egg yolks

70 g ground almonds

200 g flour

20 g Vanoise baking powder

Preparation technique:

1 / sand the delicious one with sugar, salt, add the young eggs, ground almonds, flour and baking powder

2 / spread over 3 mm thick and cool, cut and place in the flexipan molds, bake 10/12 min at 160 ° c

Raspberry jelly:

1 kg frozen raspberry

150 g sugar

15 g pectin

15 g Vanoise cream powder

15 g lemon juice

Preparation technique:

1 / Bring the raspberries to the boil with 100 g of sugar

2 / mix the pectin with the rest of the sugar and add to the raspberry, bring to the boil again

3 / dilute the cream powder in the lemon juice and add to the preparation

5 / pour into the molds and go to the freezer