Mix all ingredients for the granité. Put them in the ice cream maker and put it on sorbet. If you want a 'real' granité, put the mixture in a glass bowl in the freezer. Scrape it with a fork,  every half hour, until you only have ice crystals. The mousse. Beat egg yolks with sugar into a white substance. Bring milk to a boil and stir some into the egg mixture. Mix off fire with the rest of the milk. Add soaked gelatin and almond milk. Allow to cool to lukewarm and mix with whipped cream. Put the glasses diagonally in a rack and fill them halfway. Finish. Beat the cream with a bag of vanilla sugar. Spoon the cream into a piping bag and spray a turret onto the mousse. Put the blackberries, raspberries and blueberries on top. Cut a few mint leaves over the fruit. Sprinkle with flour sugar. Scrape the Picon sorbet next to the fruit with a fork. Serve immediately.  

Almond mousse with granité from Picon

Granité:

1 dl Picon

25 g of water

25 g of sugar

25g orange juice

 

Mousse: 140 g of milk 2 egg yolks 20 g of sugar 105 g of almond milk 400 g of cream

gelatin

red fruit

flour sugar

vanilla sugar

whipped cream

mint leaves

A Recipe Guide For The Amateur Chef Belgian Cuisine

Almond mousse

with granité from

Picon

Mix all ingredients for the granité. Put them in the ice cream maker and put it on sorbet. If you want a 'real' granité, put the mixture in a glass bowl in the freezer. Scrape it with a fork,  every half hour, until you only have ice crystals. The mousse. Beat egg yolks with sugar into a white substance. Bring milk to a boil and stir some into the egg mixture. Mix off fire with the rest of the milk. Add soaked gelatin and almond milk. Allow to cool to lukewarm and mix with whipped cream. Put the glasses diagonally in a rack and fill them halfway. Finish. Beat the cream with a bag of vanilla sugar. Spoon the cream into a piping bag and spray a turret onto the mousse. Put the blackberries, raspberries and blueberries on top. Cut a few mint leaves over the fruit. Sprinkle with flour sugar. Scrape the Picon sorbet next to the fruit with a fork. Serve immediately.  

Granité:

1 dl Picon

25 g of water

25 g of sugar

25g orange juice

 

Mousse: 140 g of milk 2 egg yolks 20 g of sugar 105 g of almond milk 400 g of cream
gelatin red fruit flour sugar vanilla sugar whipped cream mint leaves
a recipe guide for the amateur chef Belgian Cuisine