Page 20 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

½ l whipping cream 25 g icing sugar 1 vanilla pod

400 g fromage frais or Quark 7 egg yolks 125 g sugar 30 ml water 15 g gelatine 20 ml cointreau

80 g fruit in season (per person)

Our Terre de l’Alpe selection:

organic eggs.

Fromage frais mousse and poached fruit in season

Heat 125 g of sugar and 3 cl of water to 120° C. Beat the egg yolks, then pour the syrup over them. Leave to cool.

Meanwhile, whip the cream with the icing sugar and the deseeded vanilla. Add the melted gelatine and to the soft cheese, and then g in the whipped cream. Finally, add the cooled egg yo Mould immediately and leave to set.

Remove from the mould and add the poached fruits and the caramel biscuit.

SHE225-Livret recette 2010 GB vecto.indd 20 19/10/10