'1/2 cup of sugar'
'2 tablespoons of water'
'3 egg yolks'
'2 1/2 cups + 1 tablespoon of champagne'
'20 ml of Grand-Marnier liqueur'
'3 sheets of gelatin'
'500 ml of whipped cream'
'Biscuit Cuiller'
'4 egg whites'
'1/2 cup + 1 tablespoon of sugar'
'3/4 cup + 1 tablespoon of flour'
'4 stiffly beaten egg whites'
'Accessories'
'Piping bag and tip'
'Inox ring'
'1/2 cup of sugar'
'2 tablespoons of water'
'3 egg yolks'
'2 1/2 cups + 1 tablespoon of champagne'
'20 ml of Grand-Marnier liqueur'
'3 sheets of gelatin'
'500 ml of whipped cream'
'Biscuit Cuiller'
'4 egg whites'
'1/2 cup + 1 tablespoon of sugar'
'3/4 cup + 1 tablespoon of flour'
'4 stiffly beaten egg whites'
'Accessories'
'Piping bag and tip'
'Inox ring'
Cook the sugar in the water until it reaches a soft-ball stage
Remove from heat and beat together with the egg yolks until cooled
Combine the beverages, dissolved gelatin, and finally the whipped cream
Chill in the refrigerator until it has a consistency like mousse. Reserve
'Biscuit Cuiller'
Beta the egg whites with the sugar
Add the wheat flour and stiffly beaten egg whites
With the piping bag, make disks and bake in the oven at 220°C
Molding
On an Inox ring, place one disk of dough
Soak with raspberry sauce
Fill with reserved mousse to halfway
Add raspberries and place another disk of dough
Complete with the remaining mousse
Dress with red fruits and white chocolate marbled.
