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  • Recettes

    Fruit Mousse with Floc de Gascogne.

    For 6 people :

    Cream :
    - 150 g single cream
    - 150 g fromage frais
    - 6 cl white Floc de Gascogne
    - 2 egg whites
    - 120 g caster sugar
    - 3 gelatine leaves

    Coulis :
    - 150 g apricots or raspberries
    - 50 g sugar
    - 2 gelatine leaves
    - 5 cl red or white Floc de Gascogne


    Preparation :

    Cream :
    - Whip the single cream and the fromage frais together.
    - Add the white Floc de Gascogne.
    - In a separate bowl beat the egg whites and the caster sugar. Add the already soaked and melted gelatin.
    - Incorporate the mixture into the first.

    Coulis :
    - Blend the raspberries and the caster sugar.
    - Add the melted gelatine and the red Floc de Gascogne (for apricot coulis, replace with white Floc de Gascogne).