On TV Tonight
- 20:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 1
- 20:30 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 2
- 21:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 3
- Prep time:
- 1 hr, plus 1 hr chilling, plus setting
- Cook time:
- 15 min
Impress your dinner guests with Michel Lemoine's sophisticated recipe for an elegant dessert combining flavours and textures to good effect
Method1. First make the biscuit base. Preheat the oven to 170°C/gas 3.
2. Whisk the sugar and eggs together until white and fluffy. Sift and fold the flour into the sugar and egg mixture, taking care not to over-mix the mixture or it will split.
3. Spread the biscuit mixture evenly onto a buttered and floured, baking parchment-lined baking sheet in a rectangle shape (approx 21 cm long and 0.5cm thick).
4. Bake the biscuit rectangle for 5 minutes. Remove from the oven. Once slightly cooled invert the biscuit onto a sheet of icing sugar-dusted parchment and set aside.
5. Once cooled, cut the biscuit base into five strips, each 21cm long and 3cm wide and cut out five small 3cm wide circles.
6. Place five 7cm wide stainless steel baking rings on a tray. Brush the biscuit strips with vanilla sugar syrup and lightly press each strip into each ring mould, so that the biscuit strips stick to the side. Set the biscuit-lined moulds aside on the tray.
7. To make the almond jelly, drain the softened gelatine. Place the gelatine, water, sugar and vanilla seeds in a small pan and heat gently, stirring constantly, until the gelatine has dissolved. Set aside.
8. To make the almond and Grand Marnier mousse beat the butter and icing sugar until the mixture becomes white and fluffy. Mix in the ground almonds, then fold in the kiwi, mango, strawberries and passion fruit puree.
9. In a separate bowl, whip the cream and Grand Marnier together gently until it reaches the soft ribbon stage and then fold this into the almond mixture. Fold gently until the mixture becomes slightly firm and then fill the inside of the rings with the mixture, leaving about 3 millimetres at the top of the mould. Cover and refrigerate for at least an hour until the mousse has set.
10. Once the mousse has set pour in the vanilla jelly. Return to the fridge and chill until set.
11. To serve, carefully remove the desserts from their moulds and place on five serving plates. Serve either with fresh fruit coulis drizzled on the plate or the leftover vanilla jelly, which has been melted until soft.
- 125 g sugar
- 4 eggs
- 125 g flour
- 2 egg whites, whipped until firm
- vanilla sugar syrup, for brushing
- fresh fruit coulis (optional)
For the vanilla jelly:
- 1/2 leaf gelatine, soaked in cold water until softened
- 300 ml water
- 100 g sugar
- seeds from 1/2 vanilla pods
For the almond mousse: