Prune with armagnac Mousse glacée aux pruneaux à l’armagnac
For 4 to 5 persons
Ingredients :
- 150 g of Lou Prunel prune puree
- 8 thin crispy crepes
- 2 white eggs
- 100 g powder sugar
- 10 cl cold double cream
- 4 teastspoon of armagnac
Preparation :
Flavor the prune puree with 2 teaspoon of armagnac
In a pan, warm up the sugar with 15cl of water until you obtain a syrup. In the same time, beat eggs white until stiff.
Once they are hard, pour the sugar syrup while continuing to beat the eggs.
Go up the cream in whipped cream and miw it with the other preparation. Add the prune puree flavored with armagnac, mix gently. Pour this prepration in small glasses and place them in the fridge during 3 hours.
Before serving, pour the thin crispy crepes crumbled and spray the armagnac.