Eggs: 2
Sugar: 50 g
Cocoa powder: 1 tbsp
All purpose flour: 2 1/2 tbsp
Cornflour: 1 tbsp
Almonds: 3 tbsp, ground
Kirsch: 20 ml
Cherry juice: 150 ml
Gelatin: 2 sheets
Milk: 200 ml
Vanilla extract: 1/2 pod
Egg yolks: 2
Sugar: 3 tbsp
All purpose flour: 2 tbsp
Salt: a pinch
Cooking spray
Redcurrants
Chocolate
Cotillons are a French dessert speciality with a sponge cake base, jelly and vanilla custard, to serve on spoons. Follow the recipe, try to prepare it!
Spray 4 small moulds 8 cm in diameter with cooking spray.
Separate the eggs. Beat the eggs whites with the sugar until they form stiff peaks.
Mix the flour with the ground almonds, cocoa and cornflour and fold into the beaten egg whites with the egg yolks, adding alternate amounts of dry ingredients and egg yolk.
Spread on a baking tray lined with baking parchment, so that you will be able to cut out 4 circles 8 cm in diameter when the sponge is baked.
Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for 8-10 minutes.
Remove from the oven, turn on to a cooling rack, remove the baking parchment and leave to cool.
Then cut out four circles and sprinkle with kirsch.
Soak the gelatine in cold water. Warm the cherry juice, squeeze out the gelatine and dissolve in the warm juice.
Pour into the prepared moulds and chill until the jelly sets
Scrape the seeds out of the vanilla pod, put into a pan with the milk and the pod and bring to the boil. Remove from the heat.
Beat the egg yolks and sugar in a bowl until creamy, adding the flour at the same time.
Slowly stir the warm milk into the egg yolk mixture then pour everything back into the pan.
Remove the vanilla pod and beat over a low heat until the custard thickens.
Do not let it boil!
Leave to cool until the custard begins to set, then pour on top of the jelly in the moulds and place a circle of sponge on top.
Press lightly and chill for at least 30 minutes.
Turn out of the moulds and serve garnished with redcurrants and chocolate curls.
