For 4 people
For 4 people
Vigorously beat 01 egg white by adding a pinch of salt and a little lemon juice
Add the caster sugar, then set aside
In the drummer's tank, add the almond powder, the flour, 65 grams of icing sugar and the 2 whole eggs and quickly run for a few minutes
Add the mounted whites
Place the cookie on a baking sheet lined with parchment paper
Cook for 7 minutes to 230 degrees
Reserve at the outlet of the oven.
For syrup, bring the water to a boil with the sugar
Add the scent of your choice
Reserve at room temperature.
For strawberry foam, put the gelatin leaves to soften in a bowl filled with cold water
Mix the rest of the icing sugar and the crème fraîche
Place the container in the freezer for about 15 minutes
Mount the whipped cream
Reserve in the refrigerator
Bring the milk to a boil with powdered sugar
Off the heat, add the pressed gelatin sheets, then mix
Add the mixed strawberry pulp and whipped cream
Mix while lifting the device
Hand a circle with cling film
Place an almond cookie disc in the bottom of the circle
Soak the cookie with the punching syrup
Arrange the strawberries cut on the periphery of the circle
Place a layer of strawberry foam on the cookie.
Login
