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mont saint-bruno, light raspberry ganache, limoncello whipped cream, almonds meringue |

Brunch, Vegetarian, Gluten free, Ice cream, Chocolate, Cream, Fruits

Dans l'esprit du dessert Mont-Blanc l'hiver, nous vous proposons le Mont Saint-Bruno pour l'été.

Ingredients

Recipe for 12 tapas

Raspberries ganache

400 Ml

Raspberry puree

325 Gr

Dark chocolate

50 Gr

Softened butter

French meringue

125 Gr

Egg white

120 Gr

Sugar

120 Gr

Icing sugar

Limoncello whipped cream

250 Ml

35% whipping cream

75 Gr

White chocolate

20 Ml

Limoncello

Plating

4 Scoop(s)

Red berries sorbet

1 Tray(s)

Raspberries

4 Leaf(ves)

Mint

Preparation time: 40 min

Preheat your Four at 190 °F

Raspberries ganache

Bring to a boil the raspberry puree and the sugar and pour over the chocolate. Mix with a spatula. Once melted, add the butter with the hand mixer. Cover with plastic wrap and leave aside in the fridge.
French meringue

Beat the egg whites to form stiff peaks, Add sugar and icing sugar (.

With a pastry bag with a tip, make some rolls on a baking tray with cooking paper.

Bake at 90°C (194°F) for 1h30. Once ooked let cool down and crush them.
Chantilly Limoncello whipped cream

Bring to a boil half of the cream and pour over the white chocolate. Mix slowly and add the limoncello. Once melted, add the ret of the cold cream. Mix and put aside in the fridge for at least a night if possible. Whip the cream like a whipped cream.
Plating

In a glass, pour some limoncello chantilly, then pieces of meringue, a scoop of red berries sorbet.

Draw a rose of chantilly on top and raspberries vermicelli with a special tip.

Finsih with few fresh berries and leaf of mint.