for 6 people
- 1 pack of dark chocolate to Patission
- 6 pomelos
- For the mousse:
- 100 gr. white chocolate
- 250 gr. liquid cream
- 1 egg yolk
- 25 gr. sugar
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45 mn. + 15 mn. de congélation |
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sans |
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- Whip cream until firm.
Melt white chocolate in a bain-marie.
In a bowl, work the egg yolk with the sugar until the mixture white.
- Mix melted chocolate with 1 / 4 of whipped cream.
Add the egg yolk mixture sugar and the rest of the cream. Book cool.
- Melt the chocolate in a bain-marie.
Pour it on a piece food placed on a plate.
Spread it with a spatula, then turn to harden for 15 minutes. freezer.
Heat a cutter the size of your choice.
Cut 3 circles for each Feuillantines.
- Peel the grapefruit raw, remove the thin skin that covers each area.
Mount Feuillantine alternating circles of chocolate, grapefruit and chocolate mousse.
Serve fresh. (you can do other feuillantines with bananas or oranges).
French