Red fruit pie with vanilla limoncello mousse
by Inge Mersseman
Ingredients
- almond biscuit
- vanilla limoncello mousse
- white chocolate mousse
- red fruits
Preparation
Almond biscuit, 2 baking plates of 40/60cm
- 7 eggs
- 3 yolks
- 180 g sugar
- 70 g nut oil
- 80 g almond powder
- 180 g flour
- Cocoa powder
cover 2 baking plates with baking paper
whip up the eggs, egg yolks and sugar until stiff
sieve the flour and the almond powder
mix gently the oil under the mixture
gently stir the flour into the egg mass
bring the biscuit dough in a small layer in the baking plates and sprinkle with cacao powder
bake in a preheated oven at 210˚ C for ±4 min
cool off
cut into strips of 5 cm width to create a collar inside the ring
shape some holes in the middle of the biscuit (with a flan ring), and divide the biscuit in the middle to create half holes
Vanilla limoncello mouse
- 7 yolks
- 2 eggs
- a pinch of salt
- 3 vanilla pod (seeds only)
- 2 lime zest
- 210 g suggar
- 100 g water
- 16 g gelatin
- 80 g lemon juice (±4st)
- 900 g cream
beat up the cream for 3/4th and put in the refrigerator
whisk the yolks, salt, lime zest and seeds of the vanilla pod and beat until stiff
bring to boil sugar and water to 121˚ C, pour the sugar in a small squirt into the beaten yolks
repeat beating them up, cold
heat up the lemon juice and soak the gelatin
add some of the egg mass to the gelatin, stir again into the egg mass, and gently stir in the cream
Finishing
take a ring and cover with plastic wrap
push the almond biscuit strip to the border of the ring
pour the mousse in the middle of the ring to 1cm above the almond biscuit
put aside to stiffen
gently remove the ring and plastic wrap
decorate with the red berries
