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Delice
Ingredients50 mls Syrup 300 grams Raspberries 3 Egg Yolks 25 grams Sugar 2 Gelatin Leaves 400 mls Whipped Cream 1 Egg White 60 grams Sugar Raspberry Glaze Redcurrant jelly Glaze |
MethodHeat 50 mls syrup with 300 grams raspberries, strain - with this liquid, make a cream Anglaise with 3 egg yolks and 25 grams sugar. Incorporate 2 gelatin leaves then 400 mls of whipped cream and an Italian meringue made with 1 egg white and 60 grams of sugar cooked at 121 degrees. Mould it and let it set. Glaze it with raspberry glaze or redcurrant jelly glaze. |
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