Serves: 4
Total time: 1 hour 20 minutes
Cotillons are a French dessert speciality with a sponge cake base, jelly and vanilla custard, to serve on spoons. Follow the recipe, try to prepare it!
Ingredients
- 2 eggs
- 50g sugar
- 1 tbsp cocoa powder
- 2 1/2 tbsp flour
- 1 tbsp cornflour
- 3 tbsp, ground almonds
- 20 ml Kirsch
- 150 ml cherry juice
- 2 sheets gelatine
- 200ml milk
- 1/2 vanilla pod
- 2 egg yolk
- 3 tbsp sugar
- 2 tbsp flour
- A pinch of salt
- Cooking spray
- Redcurrants
- Chocolate curls
Directions
For the sponge
1Spray 4 small moulds 8 cm in diameter with cooking spray.
2Separate the eggs. Beat the eggs whites with the sugar until they form stiff peaks.
3Mix the flour with the ground almonds, cocoa and cornflour and fold into the beaten egg whites with the egg yolks, adding alternate amounts of dry ingredients and egg yolk.
4Spread on a baking tray lined with baking parchment, so that you will be able to cut out 4 circles 8 cm in diameter when the sponge is baked.
5Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for 8-10 minutes.
6Remove from the oven, turn on to a cooling rack, remove the baking parchment and leave to cool.
7Then cut out four circles and sprinkle with kirsch.
For the jelly
1Soak the gelatine in cold water. Warm the cherry juice, squeeze out the gelatine and dissolve in the warm juice.
2Pour into the prepared moulds and chill until the jelly sets.
For the custard
1Scrape the seeds out of the vanilla pod, put into a pan with the milk and the pod and bring to the boil. Remove from the heat.
2Beat the egg yolks and sugar in a bowl until creamy, adding the flour at the same time.
3Slowly stir the warm milk into the egg yolk mixture then pour everything back into the pan.
4Remove the vanilla pod and beat over a low heat until the custard thickens. Do not let it boil!
To assemble
1Leave custard to cool until it begins to set, then pour on top of the jelly in the moulds and place a circle of sponge on top.
2Press lightly and chill for at least 30 minutes.
3Turn out of the moulds and serve garnished with redcurrants and chocolate curls.
Recipe courtesy of Fine Dining Lovers
