 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Do you have the ‘Monday blues’? If you answered yes, you need the Patisson Eglantine!! Read more about this recipe of Provence. Ingredients:
1/2 cup coconut milk |
3 eggs (separate the yolks and the egg whites) |
1/8 cup of sugar |
1 cup of mascarpone |
2 tablespoons amaretto |
15 finger biscuits |
wild rose fruit jam |
pastry shell |
kitchen utensils : 6 ramekins and 6 big ramekins |
Directions:
1. Prepare the finger biscuits cake : Whip vigourously the yolks and the sugar in a pan until you have obtained a whitish mixture.
2. Pour the mascarpone and continue to whip.
3. Whip the egg whites.
4. Add the mascarpone mixture.
5. Blend the amaretto to the coconut milk.
6. Cut the finger biscuits in 4 chunks.
7. Soak the chunks of biscuits in the coconut milk.
8. Carpet the botton of the ramekins with the chunks.
9. Layer the jam on the biscuits.
10. Then layer the mixture of mascarpone on the jam.
11. Refrigerate at least 5 hours.
12. Prepare the pastry shell : Cut the hat of the cake shaping rose-windows in the pastry shell.
13. Cut a second circle of dough, place a parchment paper in the big ramekin, then place the circle of pastry shell in the big ramekin.
14. Paste the pastry shell up to the sides of the ramekin.
15. Bake for 20/25 mn at 200°C (400°F).
16. Take the hat out 10mn after.
17. Turn out the pastry shell, turn out the biscuit cake and pour it in the pastry shell.
18. Cover with the hat.
|
|