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Seasonal Fruit Corolles

Ingredients

25 to 30 Mini Crispy Corolles

For the patisserie cream:

    

     Fruits:

  • 150 ml milk

 

  • 100g strawberries
  • 100 ml double cream

 

  • 50g blackberries

 

  • 1 kiwi fruit
  • 3 egg yolks

 

  • Plum
  • 20g corn starch

 

  • Mango
  • 3-4 drops vanilla essence

 

  • A bunch of fresh mint

Preparation

Warm the milk & cream together in a pan.

Whisk the sugar & egg yolk together then incorporate the corn starch and add the vanilla essence.

Pour the hot milk mixture over the egg mixture and whisk together. Return to the pan and gently heat until the mixture thickens up. Continue to whisk until smooth, then remove from the heat and leave the patisserie cream to stand for a while to cool down.

Fill the Corolle cases with the patisserie cream, and arrange small pieces of sliced fruits around the top of each one and garnish with a sprig of mint.

 

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