4 eggs
1/2 cup (ch) of sugar
1 pinch of salt
2 cups (ch) of milk
2 cups (ch) of fresh whipped cream
2 cups (ch) of raspberry puree (or strawberry)
12 champagne-style cookies
Strawberry syrup for decorating
4 eggs
1/2 cup (ch) of sugar
1 pinch of salt
2 cups (ch) of milk
2 cups (ch) of fresh whipped cream
2 cups (ch) of raspberry puree (or strawberry)
12 champagne-style cookies
Strawberry syrup for decorating
In a refrigerator, combine the eggs, sugar, and salt
Place in a bain-marie and whisk the eggs until they form a smooth cream. Reserve
In a pot, combine the milk and whipped cream, mix well and heat to just below boiling point
Pour into the refrigerator and return it to the bain-marie
Whisk continuously until the mixture thickens, about 10 minutes
Let it cool to room temperature and add the raspberry puree. Reserve
In a round mold with an undulating side, arrange the champagne cookies all around
Pour in the sorbet and cover with aluminum foil
Place in the freezer until firm
Retrieve from the freezer and gently whisk the sorbet with care to prevent cookie disintegration
Return it to the freezer and repeat the process three more times
Unmold and decorate with strawberry syrup.
