Semifreddo in the Pastis Henri Bardouin by blog.aufeminin.com
• 4 egg whites
• 50 gr of sugar
• 50 cl of single cream
• 4 cl of pastis Henri Bardouin
To make a syrup with 50gr of sugar and 2 cuil has soup of water, let reduce slightly
To beat white until stiff closes and to pay the syrup by continuing to whip
Prepare the whipped cream, add the sugar and the pastis Henri Bardouin
Mix with the whites delicately
Overturn into glasses and put in the freezer
Go out 10 minutes before serving.
© Photo : Dana / phatduck.blogspot.com
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