Raspberry with Philadelphia® Mousse

Raspberry with Philadelphia® Mousse


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Preparation: 10 minFor 4 people Ingredients: -250 g of Philadelphia® plain -300 g of raspberries -3 leaves of nature sponge cake (supermarket) -1 vanilla pod - 80 g of red fruit jelly - 50 g of sugar - 10 cl of milk - 30 g of candied lemon zestGrigory Cuilleron's recipe - Open the vanilla pod in half lengthwise and remove the seeds with the tip of a knife.- With an electric mixer, whip the Philadelphia® nature with milk, sugar, lemon zest and vanilla seeds. The mixture must be well air.- Using a cookie cutter, cut 12 squares of sponge cake. Each raspberry is composed of 3 squares, a little Philadelphia® mousse between the squares and a layer of raspberries aligned. - Coat the surface of the raspberries with red fruit jelly and some raspberries.

Preparation : 10 minutes
For 4 people

Ingredients:
-250 g of Philadelphia® nature

-300 g raspberries

-3 sheets of nature sponge cake (supermarket)

-1 vanilla pod

- 80 g of red fruit jelly

- 50 g of sugar

- 10 cl of milk

- 30 g candied lemon zest
Grégory Cuilleron's recipe
- Open the vanilla pod in half lengthwise and remove the seeds with the tip of a knife.
- With an electric mixer, whip the Philadelphia® plain with milk, sugar, lemon zest and vanilla seeds. The mixture must be airy.
- Using a cookie cutter, cut 12 squares of sponge cake. Each raspberry is composed of 3 squares, a little Philadelphia® mousse between the squares and a layer of raspberries aligned.

- Coat the surface of the raspberries with red fruit jelly and some raspberries.



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