FRIJE

Instructions

• 1.   Preparation:
  Success Dough:
  
  Whisk the egg whites until stiff and fold in the powdered sugar.
  Gently incorporate the almond powder and cornstarch using a sieve.
  Pipe the dough in a spiral shape using a pastry bag, using a pastry ring lined with parchment paper (glue the strip with a little dough).
  Bake for 30 minutes in a preheated oven at 150°C (300°F).
  Allow to cool before removing from the ring.
  Raspberry Mousse:
  
  Wash and dry the raspberries. Blend them finely.
  Soak the gelatin in cold water to soften it.
  Bring the sugar and 2 tablespoons of water to a boil. Add the raspberry pulp, mix well, and dissolve the gelatin in it. Allow to cool. Reserve 6 tablespoons of warm, thickened pulp for decoration.
  Whip the cream until stiff peaks form. Gently fold in the cooled but not set raspberry pulp. Set aside.
  Lemon Mousse:
  
  Soften the gelatin in cold water.
  Extract the juice and zest from the lemon. Bring it to a boil with the sugar. Add the gelatin, mix well, and let it cool.
  Whip the cream until stiff peaks form and fold in the lemon syrup.
  Final Touch: Assembly.
  
  Place a pastry ring on the biscuit base. Fill with a layer of raspberry mousse, followed by a layer of lemon mousse.
  Cover with raspberry jelly and decorate as desired.
  Keep refrigerated until ready to serve.

Nutritional information *