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  BLANCMANGE WITH SUMMER FRUITS

For 8 people

500g of drained blancmange, 1 leaf gelatine, 100g powder sugar, 200g liquid cream 1 drop bitter almond essential oil, 50g redcurrant jelly, 4 biscuits or macaroons, 500g strawberries, raspberries and redcurrants, 1dl summer fruit coulis.

1 - Mix blancmange with powder sugar and 1 drop almond essential oil
2 - Whip up cream without sugar
3 - Mix in the cream with blancmange and gelatine dipped 5 minutes in cold water Place biscuits or macaroons around a 6-cm diameter tin circle
4 - Half fill with blancmange, add a teaspoonful of redcurrant jelly and top up
5 - Leave to rest in the fridge for 12 hours
6 - Turn out on a dessert plate and garnish with summer fruits and coulis

Receipt from Lieven Vercouteren - Le Théâtre
Restaurant Le Théâtre - 8 Place Mendès France - 51200 EPERNAY
Tél. 03 26 58 88 19 - Fax. 03 26 58 88 38
Tradition
Millesime
Chardonnay