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.
Sprinkle onto the gingerbread. Bake in a pre-heated oven at 150°C.


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


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.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info