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Pancake with forest fruits mousse


  • 85 g pancake mix
  • 70 g forest fruits coulis
  • 20 g sugar
  • 100 g cream (40%)
  • 2 sheets of gelatin (7 g)
  • Icing sugar


Bake a pancake. Beat the cream for the mousse until soft peaks form. Heat the coulis and sugar together, then add the gelatine which you have allowed to soak for a little while first. Let the coulis cool down to 30°C and then fold it quickly but gently into the cream. Put in the refrigerator to firm up. Roll up the cold (room temperature) pancake into a tube and use a pastry bag to pipe the stiffened mousse all the way through it. Finish off by sprinkling the pancake with icing sugar.


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