For 4 people
- 200 g of raspberries
- 100 g of sugar
- Some water
- 100 g of liquid fresh cream
- 3 egg yolks
- 2 gelatine sheets
- 10 cl of Champagne
- 7 finger biscuits (pink ones if possible)
- 1 soup spoon of raspberry liquor
- 50 g of toasted slivered almonds
Soften the gelatine sheets in a litre of cold water. Whip the fresh cream into stiff. Make syrup with the sugar and some water.
In a salad bowl, put the egg yolks. Off the heat, add the gelatine well drained to the syrup, then pour this mixture into the salad bowl with the yolks while whipping, keep whipping until the mixture is completely cooled.
Add whipped cream and raspberry liquor to this preparation. Soak biscuits into Champagne and spread in a shallow baking dish, cover with raspberries and coat it with the mixture. Put it to bake in a very hot oven quickly. Decorate with toasted slivered almonds and serve warm.
To match this dessert, we suggest our rosé champagne, Eden de Rosélis.