Biscuits de Reims lukewarm but rose champagne sorbet au
Ingredients for Biscuits de Reims lukewarm but rose champagne sorbet au
| Amount | Ingredient |
|---|---|
| 12 St | Biscuits roses de Reims |
| 50 cl | Brut rosé Champagne |
| 40 cl | Water |
| 125 grams | Sugar |
| 25 cl | Milk |
| 3 pc | Eggs |
| 100 grams | Fresh raspberries |
| 1 pinch | Powdered sugar |
Biscuits de Reims lukewarm but rose champagne sorbet au Directions
Make hot water, add 75g sugar, boil rarity and chill. Then stir with Champagne rosé, let cool in the freezer for 24 hours. Milk with 2 eggs and the rest of the sugar mix.
The biscuits are waiting in the bulk liquid and the liquid is absorbed up.
Preheat the oven to 180 degrees. The biscuits, place on a baking sheet lined with parchment paper. The biscuits with a brush beaten egg and bake for 8 minutes. Sprinkle the plates with powdered sugar, then seize the warm biscuits and add 2 tablespoons champagne sorbet. Garnish with fresh raspberries and mint.
