Aux Épices

    • Prep Time
    • 1 hour
    • Cook Time
    • 20 minutes
    • Cool Time
    • 4 hours
    • Yield
    • 8
    • Difficulty Level
    • Intermediate

BISCUIT AMANDE À L'ÉPICE

Ingredients

  • 360 g egg whites
  • 120 g sugar
  • 160 g icing sugar
  • 300 g almond powder Aiguebelle
  • 80 g flour
  • 4 g cinnamon
  • 1 g ginger

Preparation

Beat the egg whites with sugar until they become firm and smooth. Then, gently stir in the sifted sugar, powdered sugar, almond powder, flour, and spices. Sprinkle powdered sugar and bake at 180°C for 15 minutes.

COULIS DE BANANE

Ingredients

  • 400 g sliced bananas
  • 50 g sugar
  • 92 g almond paste
  • A pinch of cinnamon
  • 12 g lemon juice
  • 35 g gelatin mass

Preparation

In the microwave, compote bananas with almond paste, sugar, cinnamon and lemon juice. Mix gently and add the melted gelatin mixture. Pour on the biscuit.

Meringue italienne au glucose

Ingredients

  • 110 g sugar
  • 44 g glucose Aiguebelle
  • 33 g water
  • 77 g egg whites

Preparation

Cook the sugar, glucose, and water at 118°C. Foam the egg whites and pour the sugar mixture over them. Blend until it cools down completely.

Mousse trois fruits

Ingredients

  • 120 g puree of passion
  • 110 g puree of mango
  • 320 g puree of banana
  • 112 g gelatin mass
  • 220 g Italian meringue
  • 330 g whipped cream

Preparation

Melt the gelatin mass, mix it with the fruit purees cold. Blend in gently the whipped cream in the Italian meringue.

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