Mix the ground almonds and the icing sugar. Beat the egg whites, gradually adding the powdered sugar. Y Incorporate the dry ingredients and mix until a smooth paste is obtained.
With a pastry bag, place the dough in the bottom of a stainless steel circle set at 22cm. Bake for 25 minutes, the dacquoise should be barely golden. Unmold and let cool. Refrigerate if necessary later.
Dark red fruit mousse
Soak 2 gelatin sheets in cold water. Mix 150g of red fruits into a coulis and filter the seeds. Whip 15cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
Gently fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Replace the dacquoise in the center of the circle and pour this mousse into the circle set at 23cm: I advise you to surround it with rhodoid (a transparent film that will facilitate demolding). Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).
Clear red fruit mousse
Soak 2 gelatin sheets in cold water. Mix 75g of red fruits into a coulis and filter the seeds. Whip 22cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
Then delicately fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Pour using a pastry bag over the previous mousse. Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).
Vanilla mousse
Soak 2 gelatin sheets in cold water. Whip 29cl of whipped cream with 70g of powdered sugar and the grains of a vanilla bean. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
Add the melted gelatin to the whipped cream. Pour using a pastry bag over the previous mousse. Once the dessert is finished, let it set in the refrigerator for 4 hours or even overnight. Unmold the circle and remove the transparent film.
Decorate with fresh red fruits and serve with a coulis of red fruits or raspberries.
Notes:
Store in the refrigerator.
Par Lilie bakery
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