Fruit salad with génépi recipe
- 50ml water
- 60g brown sugar
- 120ml génépi syrup
- 3 egg yolks
- 200ml fresh liquid cream
- 30g of icing sugar
- 250g soft white cheese fruits of the season
For the topping:
- 500g raspberries or strawberries
- 100g sugar a few drops of lemon juice
Boil 50ml water with the sugar and génépi syrup to make a syrup that's quite thick. Beat the egg yolks then gradually fold in the thickened syrup. The mixture needs to double in volume. Leave to cool. Whip the fresh cream until stiff, add the icing sugar, and fold in the prepared mixture. Put down a layer of roughly 2cm at the bottom of each glass. Now add a similar thickness of soft white cheese. Topping: place the red fruit, sugar, and lemon juice in a salad bowl. Blend. Taste and add sugar to suit. Cover the mixture in the glasses with the topping, decorate with fruits of the season. Leave to cool in the fridge for at least 1/2 hour before serving.
The chef's trick
To save time, replace the home made topping with a ready-to-pour one.