• 1 tablespoon of juniper berries
• 50 g of honey
• 3 egg whites
• 105 g of sugar
• 140 g of liquid crème fraîche
• 1 tablespoon of Absente
Make a nougatine with crushed juniper berries and 60 g of sugar.
In a casserole, place 45 g of sugar and the honey; cook at 120°C.
Beat egg whites, then add honey and sugar. Mix until cooled and incorporate liquid crème fraîche and nougatine, gently, and add Absente.
Take short pastry dough and encircle it with a band of dacquoise (almond and hazelnut pastry). Fill the "trunk", the dough, with the glazed nougat and place it in the freezer.
Remove the dish from the freezer, place it on a disk of shortcrust dough supported by a 45° angle with seasonal fruit.
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Absente 55°, absinth
55°- 70 cl
Absinthe is very characteristic. This is a clever blend of absinthe, artemisia, green anise and balm : delicate, sweet and slightly spiced.