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= Biscuits Roses de Reims =
egg whites - 75g
granulated white sugar - 63g
red food coloring - (to achieve desired color)
egg yolks - 50g
Plain (all-purpose) flour - 63g
Icing sugar - (to taste)
= LEMON SABAYON =
egg yolks - 40g
granulated white sugar - 37g
zest of 1 lemon
lemon juice - 31g
gelatine (gold) - 1.5g
* softened in ice-cold water, with excess water squeezed out
= RASPBERRY MOUSSE =
raspberry puree - 175g
granulated white sugar - 53g
gelatine (gold) - 5.5g
* softened in ice-cold water, with excess water squeezed out
whipping cream (35% fat) - 263g (whipped)
= NAPPAGE BLOND GLAZE =
Apricot jam - (without fruit pieces)
water - (optional)
Garnish : fresh framboises + strawberries
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1st Keep
 JacquelineTiong
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