Tomme risotto Cromesquis recipe
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
a few drops of lemon juice
1- Boil 50ml water with the sugar and génépi syrup to make a syrup that\'s quite thick.
2- Beat the egg yolks then gradually fold in the thickened syrup. The mixture needs to double in volume. Leave to cool.
3- Whip the fresh cream until stiff, add the icing sugar, and fold in the prepared mixture.
4- Put down a layer of roughly 2cm at the bottom of each glass. Now add a similar thickness of soft white cheese.
5- Topping: place the red fruit, sugar, and lemon juice in a salad bowl. Blend. Taste and add sugar to suit.
6- Cover the mixture in the glasses with the topping, decorate with fruits of the season.
7- 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.