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Gâteaux
36
Variations de biscuits roulés
Temps de préparation: 30minutes
Pour la crème de liqueur aux œufs
3(5)feuilles de gélatine, blanche
150(230)ml de liqueur aux œufs
500(750)g de crème fleurette
Pour la crème aux airelles
500(750)g de crème fleurette
16(24)g de sucre vanillé
200(300)g d'airelles (en bocal)
Pour la crème à la mangue
2(3) mangues mûres (300g chacune)
½(1)orange, non traitée | uniquement
le zeste | râpé
120 (180)g de sucre
2 (3) oranges | uniquement le jus
(120ml)
1 (1½)citron vert | uniquement le jus
7 (11) feuilles de gélatine, blanche
500(750)g de crème fleurette
Pour parsemer
1c.às. de sucre glace
Accessoires
Présentoir à gâteau
Chinois, fin
Préparation de la crème de liqueur
aux œufs
Faire ramollir la gélatine dans de l'eau
froide, l'égoutter et la dissoudre à faible
puissance au micro-ondes ou à feu
doux sur la table de cuisson, puis lais-
ser refroidir un peu.
Ajouter un peu de liqueur aux œufs
dans la gélatine et remuer. Verser le
tout dans le reste de liqueur aux œufs
et remuer. Laisser prendre le mélange
au réfrigérateur.
Fouetter la crème pour obtenir une
consistance bien ferme. Une fois que la
préparation à base de liqueur est assez
ferme pour que les traces du fouet
soient bien visibles, incorporer délicate-
ment la crème. Laisser prendre la
crème au réfrigérateur pendant environ
30minutes.
Etaler ensuite la crème sur le biscuit.
Rouler dans la longueur et réserver au
frais jusqu'au moment de servir.
Saupoudrer de sucre glace juste avant
de servir.
36


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