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Ingredients
La ganache (à faire la veille)
- 225 g de crème liquide 30-40% m.g.
- 200 g de chocolat blanc détaillé en carrés
La génoise (le jour même)
- 4 œufs
- 110 g de sucre en poudre
- 1 c. à café de sucre vanillé
- 120 g de farine de blé
- 1 pincée de sel
La mousse aux framboises (le jour même)
- 3 feuilles de gélatine alimentaire (1,9 g/ feuille) et un récipient d'eau froide
- 500 g de framboises fraîches
- 70 g de sucre en poudre
- 70 g de mascarpone très froid
- 230 g de crème liquide 30-40% m.g. très froide
- Nutrition
- per 1 part
- Calories
- 574.9 kcal / 2405.9 kJ
- Protein
- 10 g
- Fat
- 34.8 g
- Carbohydrates
- 56 g
- Fibre
- 4.9 g
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