2021-12-01 10:37:42

Préparations

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Cuisson

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Personnes

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Diffeculté

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Mona Lisa red almond biscuit

110 g red almond
110 g Vanoise icing sugar
110 g flour
200 g whole eggs
280 g egg whites
100 g caster sugar

Using a mixer with the whisk, whisk the whole eggs with the almond powder, icing sugar and flour.

Using a spatula, add some of the egg whites, whisked and tightened with the sugar, then add the rest of the egg whites and pour the biscuit onto a 60 * 40 baking sheet. Bake at 180 ° C for 10 minutes.

Strawberry jam

500 g strawberries
400 g granulated sugar
175 g water
3 g of pectin
25 gr caster sugar
3 g tartaric acid

In a saucepan, combine the granulated sugar, water, caster sugar and pectin. Bake everything at 120 ° C. Immerse the already washed and drained strawberries. Skim carefully. Cook the whole thing again on the heat to obtain 62 BRIX, or 102/103 ° C.

At the end of cooking, pour in the tartaric acid solution.

Light vanilla cream

750 gr milk
165 gr caster sugar
100 gr egg yolks
100 gr cream powder
45 gr goldina
100 gr white couverture chocolate
100 gr Vanoise icing paste

Light cream

1200 gr Vanoise pastry cream
70gr gelatin mass
500gr Vanoise sweet whipping cream

• Prepare the pastry cream. Bring the milk to a boil, beat the egg yolks and sugar until the mixture turns white, then add the cream powder and stir, then pour in the boiling milk. Cook for 1 minute after returning to the boil. Add the gelatin mass, the icing paste and the chocolate and pour onto a baking sheet lined with cling film and cool. Put the whipping cream and mix 1/3 of the whipping cream in the pastry cream then pour this mixture into the remaining whipping cream and gently incorporate with the spatula.

Red velvet