COOKING WITH CORINNE

This dessert is interesting as it belongs to my  low fat nutritional recipes . Normally the mixture is a combination of egg yolks, sugar and 38% fat whipping cream.  In this recipe the cream is substituted by almong purée and milk which is much more lighter. I recommend to prepare this dessert with fresh berries. In winter, substitute the red fruits by pears. INGREDIENTS (4 serving) 2 eggs 50g brown sugar 60g blanched almond purée 60ml almond milk 300g red fruits (raspberries, blueberries, redberries) DIRECTIONS Preheat oven to 180°C (360°F) Take two bowls. Separate the egg whites to the yolks. Add sugar to the yolks. Whisk to whiten the mixture. Combine almond milk to almond purée and pour the liquid to the yolks mixture. Whipp egg whites with a pinch of salt until you get a meringue. Incorporate delicately with a spatula in folding for not deplating. Take 4 individual moulds (ideally the one you use for creme brulee). Brush soft butter in each one. Put the re

INGREDIENTS (8 serving) 2 egg whites 1 tbsp icing sugar 100g whipped mascarpone 1 to 2 tbsp rose syrup 64 small pink ladyfingers Fresh raspberries Salt DIRECTIONS Whisk egg whites with a pinch of salt until you get a meringue. Add icing sugar and whisk for one more minute. In a bowl, combine mascarpone and rose syrup until smooth. Incorporate this mixture delicately to the meringue in using a spatula. Line 8 individual ramequins with ladyfingers. Garnish each ramequin with one tbsp of mousse. Put 4 raspberries. Cover with mousse. Chill for two hours in the fridge. Decorate with fresh rapberries and cristallized rose petals.

Copyright : Lulu@VoyageGourmand I like the desserts in a glass, especially for the beautiful presentation to each guest. As the strawberries are in season, it's the perfect time to prepare exquisite delicacies with this red fruit.   Try to make this recipe at home... I think you will like the strawberry mousse - not too sweet and light in mouth - combined with smooth ladyfingers. INGREDIENTS (4 serving)  12 ladyfingers 300g small strawberries (in France we prefer Gariguettes or Mara des Bois !) 40g granulated sugar 10g icing sugar 200ml whipping cream 38% fat 2 gelatine leaves 2 tbsp brown rum DIRECTIONS Put the gelatine in a bowl of cold water to soften them.  Wash strawberries under clear water, remove the stalk. Keep 4 strawberries for the decoration. Mix the  remaining strawberries in a blender with the sugar.  Divide this sauce: keep 1/5 that will be used for dipping the ladyfingers, the rest will be used for the mousse. Prepare your str