When trying, testing, creating a recipe (in this case, a very old recipe) it is intimidating because you never know what the outcome will be. And, with a recipe with such a history, you want to do it justice!
This recipe is all about using Pink Champagne Biscuits in a simple way that is festive and easy to do.
75 g of water (1/3 of a cup)
25 g of sugar (2 tablespoons)
1/2 teaspoon vanilla extract
24 Fossier Rose Biscuits (2 boxes)
250 g of liquid cream (1 cup of heavy cream 35% fat or more whipped)
1 sachet of vanilla sugar (2 teaspoons)
125 g of fromage blanc (1/2 cup of loose white cheese or creme fraiche) fromage blanc is creme fraiche made with milk.
250 g of strawberries (14 plus strawberries)
equipment:
Charlotte mold 18cm in diameter (or a 7 and 1/8th inch diameter tall straight sided dish/pan)