
By Johanna le Pape
Ingredients
Almond biscuit
- Almond powder 90g
- Corn starch 16g
- Icing sugar 80g
- Egg 80g
- Egg yolk 24g
- Candia Professional Cook & whip cream 20g
- Lemon zest 1
Cherry kirsh confit
- Sugar (1) 50g
- Cherry 300g
- Kirsh 50g
- Sugar (2) 10g
- Alginate 5g
Log-in to discover the full recipe