For 6 people
• 8 egg yolks
• 20 g of star anise (or anise flower)
• 150 g of whipped cream
• 50 g of HB pastis
• Powdered sugar
• 10 cl of water
Beat yolks with beater. At the same time, cook sugar with water and star anise at 121°C. When sugar is cooked, pour it on egg yolks by passing through a sieve to keep anise flowers. Let it turn at slow speed until completely cooled.
Whip crème fraîche, incorporate pastis, then gently mix in the yolks. Place in a mold and freeze.
Take out 5 min before serving so that the mousse softens a little.
This dessert is eaten frozen and accompanied by a cold coulis of red fruits.
© photo : Adobe Stock - Ryzhkov
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France