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Home Portfolio : Marc de Cava Mousse with a mango coulis
Marc de Cava Mousse with a mango coulis

Marc de Cava Mousse with a mango coulis

Restaurant Sol i Vi. Lavern

Preparation

  1. Beat the egg yolks with 50 g sugar.
  2. Add grated lemon and lemon juice.
  3. Add the flour and corn flour.
  4. Beat the egg whites until stiff but not dry and mix together.
  5. Spread on an oven tray covered with greaseproof paper and cook for 7 minutes at 180ºC.
  6. Beat the remaining egg whites and scald with melted sugar.
  7. Soak gelatine.
  8. Squeeze the gelatine leaves and add to above mix.
  9. Mix in the whipped cream gently.
Recommended Cava:: BRUT or BRUT ROSÉ

Ingredients (4 people)

For the génoise:

  • 2 eggs
  • 50 g sugar
  • 1 lemon
  • 40 g flour
  • 40 g corn flour

For the Italian Meringue:

  • 2 egg whites (60 g)
  • 10 cl water
  • 50 g sugar
  • 5 cl Marc de Cava
  • 5 cl lemon juice
  • 4 sheets gelatine (8 g)
  • 20 cl whipped cream
  • 50 g gelatine

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