Mix all ingredients for the granité. Put them in the ice
cream maker and put it on sorbet. If you want a 'real'
granité, put the mixture in a glass bowl in the freezer.
Scrape it with a fork, every half hour, until you only have
ice crystals.
almond mousse with granité from Picon
Granité:
1 dl Picon
25 g of water
25 g of sugar
25g orange juice
Mousse:
140 g of milk
2 egg yolks
20 g of sugar
105 g of almond milk
400 g of cream
The mousse. Beat egg yolks with sugar into a white
substance. Bring milk to a boil and stir some into the egg
mixture. Mix off heat with the rest of the milk. Add soaked
gelatin and almond milk. Allow to cool to lukewarm and mix
with whipped cream.Put the glasses diagonally in a rack and fill
them halfway.
The finishing. Whip the cream with a sachet of vanilla sugar.
Scoop the cream into a piping bag and pipe a turret onto the
mousse. Place the blackberries, raspberries and blueberries
on top. Chop a few mint leaves over the fruit. Dust with icing
sugar. With a fork, scrape the picon sorbet next to the fruits.
Serve immediately.
gelatin
red fruit
icing sugar
vanilla sugar
whipped cream
mint leaves
Mix all ingredients for the granité. Put them in
the ice cream maker and put it on sorbet. If
you want a 'real' granité, put the mixture in a
glass bowl in the freezer. Scrape it with a fork,
every half hour, until you only have ice
crystals.
Granité:
1 dl Picon
25 g of water
25 g of sugar
25g orange juice
Mousse:
140 g of milk
2 egg yolks
20 g of sugar
105 g of almond milk
400 g of cream
almond mousse
with granité
from Picon
The mousse. Beat egg yolks with sugar into a
white substance. Bring milk to a boil and stir
some into the egg mixture. Mix off heat with
the rest of the milk. Add soaked gelatin and
almond milk. Allow to cool to lukewarm and mix
with whipped cream.Put the glasses diagonally
in a rack and fill them halfway.
The finishing. Whip the cream with a sachet
of vanilla sugar. Scoop the cream into a piping
bag and pipe a turret onto the mousse. Place
the blackberries, raspberries and blueberries
on top. Chop a few mint leaves over the fruit.
Dust with icing sugar. With a fork, scrape the
picon sorbet next to the fruits. Serve
immediately.
gelatin
red fruit
icing sugar
vanilla sugar
whipped cream
mint leaves
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
