I love the petits suisses, they are part of my childhood memory! That’s why I really wanted to try this recipe. I haven’t done it for a while though; there are so many recipes to try! Don’t get me wrong, it doesn’t mean that I didn’t like it, on the contrary, that’s why I am sharing it with today.
Ingredients for 6 portions:
- 400 g of petits suisses
- 2 egg whites
- 1 teaspoon of vanilla extract
- 1 teaspoon of vanilla sugar
- ½ a lemon juice
- 1 large mango
- 1 kiwi for decoration
Times:
- Preparation: 15 mins
- Cooking: none
- Rest: none
1- Beat the petits suisses with the vanilla extract and the vanilla sugar.
2- Mix the egg whites until firmly foamy, and add them little by little to the petits suisses mixture, gently with a spoon.
3- Peel the mango, cut it into pieces and mix them with the lemon juice until creamy.
4- Fill your ramekins (or any other small recipients) with the petits suisses mousse up to two third, then fill the last part with the mango coulis, and finish off with a slice or two of kiwi. Keep it refrigerated for at least 2 hours before eating.
Coucou cuisinière, dis moi, tout ça m’a l’aire bien bon! Mais dit moi et le Carrot cake et cheese cake 😉
Gros bisous a bientôt
Coucou ma lolote !
Patience et longueur de temps jeune padawan. Tres bientot le carrot cake et le cheese cake sur ce blog tu trouveras ! 😉
Je t’embrasse, et merci d’etre passee voir mes recettes !
je note !! j’aime ces recettes simples et mon petit loulou aussi
Contente que la recette te plaise ! J’espère qu’elle sera à la hauteur du palais de ton Loulou 🙂