John Myers
Berries Laurel Friand with Coconut Cream
The perfect berries laurel friand with coconut cream recipe with a picture and simple step-by-step instructions.
Berries Laurel Friand (almond cake)
- 125 g Berry
- 1 packet Vanilla sugar
- 0,5 tsp Cinnamon
- 50 g Powdered sugar
- 40 g Flour
- 60 g Ground almonds
- 2 Pc. Ground bay leaves
- 3 Pc. Protein
- 90 g Butter
Coconut mousse
- 250 g Mascarpone
- 400 ml Coconut cream
- 150 g Yogurt
- 70 g Powdered sugar
- 2 tbsp Coconut syrup
- 1 Pc. Organic lemon
- 200 ml Whipped cream
Peach and cassis sorbet
- 500 ml Peach nectar
- 75 g Sugar
- 0,5 Pc. Lemon
- 60 ml Cassis
Peach seasoning sauce
- 500 ml Peach juice
- 1 tbsp Sugar
- 0,5 Pc. Vanilla pod
- 4 Pc. Cloves
- 0,5 Pc. Star anise
- 4 Pc. Black peppercorns
- 1 Pc. Cardamom pod
- 1 pinch Cinnamon
- 0,5 tsp Custard powder
Berries Laurel Friand (almond cake)
- Mix the berries with the vanilla sugar and cinnamon and marinate for 30 minutes. Grind the bay leaves.
- Sieve the powdered sugar and flour and mix with the almonds. Beat the egg whites until stiff and fold them carefully into the almond mixture. Melt the butter and stir into the egg and almond mixture.
- Put 1 tablespoons of batter in a muffin tin, sprinkle the berries on top, put 1 tablespoon of batter on top and bake at 180 ° C in a preheated fan oven. Let cool down briefly before turning over. The batter is enough for approx. 6 muffin tins.
Coconut mousse
- Extract the juice from the lemon, remove half of the deforestation and stir together with the mascarpone, coconut cream, yogurt, powdered sugar and syrup to a smooth mixture.
- Whip the cream and fold into the coconut mixture. Place the kitchen towel on a sieve and pour in the mixture. Hang out in the fridge overnight and let it drain.
Peach and cassis sorbet
- Heat 6,100 ml of the peach nectar with the sugar, stir in the remaining nectar. Juice the lemon and add with the cassis. Let freeze overnight. Puree about 3 hours before serving and freeze again.
Peach seasoning sauce
- Bring the juice with the sugar and spices to the boil. Reduce to 150 ml on a gentle simmer. Set with a little pudding powder (mixed in a little water). Sieve the spices. Pour juice into a squeeze bottle.
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