Marshmallow with chartreuse recipe
1/2l whipping cream
25g icing sugar
1 vanilla pod
400g fromage frais or Quark
7 egg yolks
80g fruit in season (per person)
1- heat 125g of sugar and 3cl of water to 120°C.
2- beat the egg yolks, then pour the syrup over them. Leave to cool.
3 - meanwhile, whip the cream with the icing sugar and deseeded vanilla.
4- add the melted gelatine and the cointreau to the soft cheese, and then gently fold in the whipped cream. Finally, add the cooled egg yolks. Mould immediately and leave to set.
5- remove from the mould and add the poached fruits and the caramel biscuit.