ingredients

390 g of white chocolate
9 leaves (18 g) of gelatin
6 dl of liquid cream
3 dl whole milk

For the red fruit coulis
150 g frozen red fruits (blueberries, raspberries, strawberries)
2 tbsp. to s. of orange blossom water
3 tbsp. to s. sugar

Steps

Step 1

Prepare the cream: soften the gelatin in a bowl of cold water. Heat liquid cream and milk. In the first broth, add the white chocolate, remove from the heat, turn for a few minutes to melt the chocolate. Squeeze the gelatin into the fist, add it, stir until it is dissolved.

2nd step

Place a soft plate of square savarin prints on a tray. Pour in the cream (preferably with a piston funnel, if you have one). Let cool to room temperature. Place at least 3 hours in the refrigerator.

Step 3

Prepare the coulis: heat the frozen fruits for a few minutes in a saucepan with the sugar and 2 tbsp. to s. of water. Let cool. Add the orange blossom water. When cotte failures are taken, put on each 1 cuil. to s. red fruits with their juice.