Blinis with lemon mousse and rose jam

1. Prepare the dough for the blinis: separate the egg whites and the yolk. Beat the egg whites until they turn stiff. In a bowl, sift the baking powder with 25 g of flour. Incorporate 20 cl of milk and leave  to rest for 20 minutes.

2. Add the flour, the cornstarch, the remaining milk, egg yolks, vanilla extract and a pinch of salt, to the bowl. Mix all vigorously with a whisk and incorporate the crème fraiche and the stiff whites. Leave to rest for an hour.

3. Make the whipped lemon mousse: in a saucepan, squeeze the juice of 2 lemons, bring to a boil and add the gelatine leaf. In a bowl, mix the sugar and the eggs. Beat them until you obtain a foamy consistency. Pour in the lemon juice and mix.

4. Place the mixture in the saucepan and bring to a boil while stirring. Remove the mixture from heat and add the small chunks of butter and melt until the mixture is smooth. Leave it to cool.

5. In an oiled pan, cook the blinis (about 10cm in diameter) on each side until golden brown. Place it on a plate.

6. When it is cool, spread each slice with the lemon mousse. Distribute the raspberries on top in a tart-like manner. Then coat with the rose jam. Complement the dessert with a scoop of raspberry sorbet.

Our cooking tip: This can also be served as a mille-feuille by layering the blinis and the raspberries.

Photo credit : Sucré Salé