Almond Grand Marnier mousse, fresh fruit and vanilla jelly dessert

Ingredients

  • 125 g sugar
  • 4 eggs
  • 125 g flour
  • 2 egg whites, whipped until firm
  • vanilla sugar syrup, for brushing
  • fresh fruit coulis (optional)
For the vanilla jelly:

  • 1/2 leaf gelatine, soaked in cold water until softened
  • 300 ml water
  • 100 g sugar
  • seeds from 1/2 vanilla pods
For the almond mousse:

  • 265 g butter, softened
  • 225 g icing sugar
  • 150 g ground almonds
  • 2 kiwi fruit, diced (at room temperature)
  • 1 mango, diced (at room temperature)
  • 8 strawberries, diced (at room temperature)
  • 3 passion fruit, pulp scooped out and blended in a food processor
  • 500 ml double cream
  • 50 ml Grand Marnier

Description

Impress Your Dinner Guests With Michel Lemoine's Sophisticated Recipe For An Elegant Dessert Combining Flavours And Textures To Good Effect

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