Ingredients (serves 4)
Almond and praline dacquoise
35 g almond powder
30g praline
75 g powdered sugar
30 g caster sugar
3 egg whitesegg whites
Preheat oven to 190 degrees. Mix the almond powder, praline and powdered sugar.. Beat the egg whites until stiff, then fold in the caster sugar towards the end. Gently fold the powders into the stiffly beaten egg whites, little by little, using a spatula. maryse. Spread on a baking sheet to a thickness of 1 cm. Bake at 190° for about 20 minutes after dusting with icing sugar. sugar.Cut the dough into the desired shapes.
White chocolate and lime ganache
100g white chocolate
30cl full cream
10g butter
Lime zest
Faire the cream, then pour chocolate cut into small pieces. Remuer vigorously to melt the chocolate. Addr the butter, cut into small pieces. Mixelanger to melt completely. Addr a few zests of lime to taste. Cool. Once cold, whip the mixture until stiff.
Raspberry mousse
100 g raspberries
20 cl full cream
30 g sugar and/or vanilla sugar
1 sheet gelatin
1 c. coffee rose water
Soak gelatine in cold water. Blend raspberriess and add rose water. Heat half of theu coulis and melt the gelatine. Then add to the remaining coulis.
Whip the cream until stiff. Add the (vanilla) sugar. Add delicately raspberry coulis. Set aside in a cool place
Raspberry, orange and lime syrup
80g raspberry juice or coulis
1 tablespoon honey
20cl orange juice
1 lime juice and lime zest
Mix all ingredients in a saucepan. Reduce to a syrupy texture.. Strain the syrup. to Chinese. Make a reservation.
Almond lace tuile
125 g chopped almonds or praline or coconut grated (mixture possible)
250 g powdered sugar
60 g flour
100 g orange juice
125 g melted butter
1 lime zest
Mix flour and sugar. Add orange juice and melted butter. Add the chopped almonds and the lime zest. Let stand 1h. Heat the oven at 180°: form small plates on baking paper, spaced sufficiently apart, and until golden brown.. Carefully slide the baking paper off the baking sheet onto the work surface. Leave to cool.
Almond powder and slivered
slivered
for dressing
Roast the chopped almonds, slivered or whole almonds in a 150° oven mixing regularly. Reduce to a powder for dressing.
With the help of pockets piping bags, pipe the ganache, mousse on the dacquoise cookie. Place the tiles on the entremet.. Dwith a little syrup and sprinkle sprinkle with hazelnut and almond mixture.
Serve and enjoy,
