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Gingerbread-Brésilienne Millefeuille (Created by Laurent Van de Vijver - Jeunes Restaurateurs d'Europe Belgium)

Step 1

Ingredients Preparation
ready-to-eat gingerbread (e.g. with fruits) Cut into thin slices and lay on a Silpat baking sheet.
syrup
Sprinkle onto the gingerbread. Bake in a pre-heated oven at 150°C.

Mousse

Ingredients Preparation
800g Callebaut Chocolate Mousse
1L milk
Mix together. Pour into square moulds and leave to harden in the fridge for 2 hours.

Coulis

Ingredients Preparation
100g ready-to-use cherry purée
25g sugar S2
0,5g pectin
Mix together and heat.
lemon juice Add and mix thoroughly.
30g cherries Add and keep in the fridge.

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