by Inge Mersseman
- Blueberry coulis
- Mascarpone mousse
- Crop’s frozen blueberries
Ingredients to make 1 baking plate of 40/60:
- 7 eggs
- 210 g sugar
- pinch of salt
- 70 g oil
- 210 g pastry flour
Whip up the eggs and sugar to a light, almost white foam.
Stir in the oil with the beater, manual.
Gently add the sieved pastry flour.
Pour into a tin or plate of 1 cm thickness, with baking paper.
Bake for 5 min. at 200°C.
Blueberry coulis: Ingredients
- 140 g Crop’s frozen blueberry puree
- 30 g water
- 20 g sugar
Mix together all the ingredients, till the sugar is diluted.
- 5 egg yolks
- 250 g mascarpone
- 10 g gelatin, soaked into cold water
- 5 egg whites
- 150 g sugar
- 500 g whipped cream
Beat up the cream for 3/4th.
Stir gently the egg yolk and mascarpone until smooth.
Beat up egg white and sugar to a solid foam.
Remove the gelatin from the water, melt on a low heat, add a little of the egg yolk mass, mix together and pour back to the egg yolk mass.
Gently stir in the egg yolk mass to the whipped egg white.
Whisk together with the whipped cream.
Take ring forms and cover them with a solid foil.
Put a biscuit layer into the ring.
Cover with 1 soupspoon of the blueberry coulis and pipe a layer of mascarpone mousse.
Cover with frozen blueberries.
Repeat with the rest of the mascarpone mousse and put in the refrigerator (± 2 hours to stiffen).
Before serving, finish with some frozen blueberries.
Remove the foil and ring form.
packaging: 5 x 1 kg, 4 x 2,5 kg