Faisselle mousse with strawberries and lemon madeleines
By SANDRINE BAUMANN
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly
In a bowl, whisk the egg yolk with sugar. Add the drained cottage cheese and mix well. Split the vanilla bean in half, scrape out the seeds and put them in the preparation. Whip up the very cold cream into a light whipped cream, and stir in gently to the mix with a spatula. Beat the egg white until stiff and add a tablespoon of sugar stirring continuously. Then add in the preparation gently.
Keep 4 strawberries for decoration. Hull the others, cut them into 2 or 4 depending on the size and place them in the bottom of the dessert serving glasses. Top with cottage cheese mousse until ¾ of the glass. Place on top and a whole strawberry and chill in the fridge for at least 2 hours.
Meanwhile, prepare the madeleines: Preheat the oven to 220 ° C. Melt the butter in a saucepan over low heat and leave to cool. In a bowl, mix the eggs with sugar and add flour. Gently stir in the melted, cooled butter. Add the zest and juice or the lemon. Mix well. Fill the silicone madeleine moulds (for a traditional tray butter and flour) and bake for 4 min, then lower the oven to 150 ° C. Leave to cook for 4 min. Unmould and leave to cool on a wire rack.
Just before serving, add on top of each glass a little strawberry jam and some crushed pistachios. Serve, accompanied with the lemon madeleines.
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