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. |
