MONTELASKA KIRSCH PLOMBIERES WITH THE GRIOTTINES OF FOUGEROLLES
                                        (for 4 people)
 

 Ingredients:
 50 G of sugar, 100 G of honey, 25 G of glucose.
 50 G of dry grapes, 80 G of bigarreaus
 crystallized, 30 G of crystallized orange bark, 60 G of
 matched candied fruits, 100 G of fresh nuts
 chopped.
 200 G of nougatine crushed (90 G of sugar +
 40 G of glucose + 80 G of almonds), 3 dl of
 egg white, 1/2 liter this cream floweret.

 Trimming:
 200 G griottines, 1/2 liter of English cream (1/2 liter of milk, 6 egg yolks, 120 G of sugar, 1 pod of vanille).Parfumer to kirsch.

 Preparation:
 To cook with 122 degrees 50 G of sugar with honey and glucose.
To beat the 3 dl of egg white in quite firm snow.
To pour the ebullient mixture above (sugar, honey, glucose).
To beat well until complete cooling and to incorporate the 1/2 liter of cream floweret assembled to chantilly.
 To scent the whole with 25 G of kirsch.
To add the soaked washed and drained dry grapes.
Bigarreaus.
The crystallized orange bark then candied fruits, the whole cut in small pieces with hâchées fresh nuts.
To crush the nougatine and to lastly incorporate it in the remainder of the preparation.
To wet the whole in a rectangular mould.
To place at the freezer during 24 hours.
To unmould while passing simply the mould under hot water a few seconds.
To be used in sections with the English cream scented for vanilla and kirsch.
To finish decoration with the grillotines.