For 4 people
For 4 people
Preheat the oven to 170°C
Melt the butter
In a bowl, mix 30 grams of sugar, 1 egg and the half lemon zest with a whip then add the melted butter
Add olive oil and milk
Pour the baking powder and sifted flour then mix
After placing your 18 cm circle on the baking sheet, pour the dough and divide the raspberries
Bake for 20 minutes at 170°C
Remove the circle when the cookie has completely cooled
Place the cookie in the freezer.
For the red fruit compote, heat the red fruits in a saucepan
Mix the pectin and 35 grams of sugar
Once the red fruits are hot, pour the sugar, then mix with a whisk
Boil the water
Cook for 2 to 3 minutes
Pour the compote into the circle
Reserve in the freezer after letting cool.
For vanilla foam, add the gelatin to a bowl of cold water
Bring the whipping cream, whole milk and scraped vanilla pod to a boil
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