Today I like … Biscuit Rose
Created in 1691, the Biscuit Rose de Reims is one of the jewels of the city of Reims. Always associated with champagne, and it is a symbol of the festival. Today, it is also used in many recipes. In addition to its pink color, it is characterized by a crisp texture and melting. Ideal for cocktails and appetizers! Or my favorite and perfect recipe for Mothers Day or Anniversary Day:
Raspberry Soufflé glacé2 egg whites 10 Biscuits Roses de Reims 125g sugar 125g cream Powder of Biscuits Roses 60ml water 60g sugar 125g raspberry pulp raspberry liqueur 1 mold
To make the raspberry syrup: bring water and sugar to boil, cool and add alcohol. Place Biscuit Rose in a mold. Soak the punch with a brush.
to make meringue: Beat the egg whites in a water bath gradually incorporating the sugar, whisk until a smooth consistency, then continue outside the water bath until cold. Whip the cream. Combine meringue with raspberry pulp, then add the whipped cream.
Place mixture in pan, then smooth with a palette. Put in the freezer overnight and then decorate with powdered Biscuits Roses and fresh raspberries.