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Continue ShoppingCoupe Rose d'Amour
Recipe by @lesfraisesdemyna
INGREDIENTS:
1 250g pot of mascarpone
3 eggs
20g of sugar
30g of Fossier's Biscuits Roses, powdered
1 drop of pink food colouring
a few of Fossier's Raspberry Macarons
some lychees
3 eggs
20g of sugar
30g of Fossier's Biscuits Roses, powdered
1 drop of pink food colouring
a few of Fossier's Raspberry Macarons
some lychees
DIRECTIONS:
- Mix the sugar and the Biscuits Roses powder with the egg yolks.
- Add the mascarpone, and beat the egg whites until stiff (don't forget a pinch of salt!).
- Once it begins to be mousse-like, add the pink food colouring. Stir gently until the colour is uniform.
- Put lychees at the bottoms of 4 glasses, and the mascarpone cream, and then the raspberry macarons, then the rest of the mascarpone cream.
- Let it rest in the fridge for 3-4 hours and enjoy!
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