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Ingredients :
- 3 eggs
- 75 g sugar
- 10 cl Pontarlier-Anis or Absinthe François GUY
- 1 vanilla sugar sachet
- 25 cl cream |
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Preparation :
Beat up the egg yolks for 5 minutes. Add Pontarlier-Anis or François GUY Absinthe.
In another bowl, beat up the cream and add it to the previous mix.
Beat up the egg whites in a separate bowl, and add the sugar. Blend with the previous mix.
Cover a round mould with greaseproof paper, higher than the mould. Pour the mousse inside and freeze it for 6 hours. Turn out before serving.
Ingredients :
- 2 lumps of sugar
- 4 spoonfuls of water
- 1,5 cl Pontarlier-Anis or Absinthe François GUY
Preparation :
Dissolve the sugar in the water.
Add Pontarlier-Anis or Absinthe François GUY.
Serve very cold (as you would with Port).
Add Pontarlier-Anis to the stuffing (1,5 % of the butter weight).
Mix butter and chopped garlic, and then fill the snail shells.
SAS Distillerie Pierre GUY - 49 rue des Lavaux - 25300 PONTARLIER
- France
Tél. 00-33-3-81-39-04-70 / Fax 00-33-3-81-39-59-67 / contact@pontarlier-anis.com
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