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170 ml white wine
150 g sugar
5 yolks
-
20 g gelatine
750-800 ml cream montée
80 g kirsch
=Sabayon 1., add gelatine & rest. Assemble in ring on papered & oiled plaque. Cut strawberrys down first, then mousse, imbibed biscuit, finally Pâte sucré. Invert, unmold & glaze.
150 g sugar
5 yolks
-
20 g gelatine
750-800 ml cream montée
80 g kirsch
=Sabayon 1., add gelatine & rest. Assemble in ring on papered & oiled plaque. Cut strawberrys down first, then mousse, imbibed biscuit, finally Pâte sucré. Invert, unmold & glaze.