Le biscuit nuage aux biscuits roses de Reims et aux fruits rouges

A soft biscuit and a red fruit mousse! A light dessert!

Ingredients for the cloud cake with pink biscuits from Reims 6 people:

For the cookie:

- 250g of Reims Pink Biscuits

- 130g melted butter

- 1 sachet of vanilla sugar

For the red fruit mousse:

- 16 cl of red fruit coulis

- 2 sheets of gelatin

- 3 tbsp caster sugar

- 25cl of 30% fat liquid cream

Preparation of the cookie

Crush the pink biscuits, mix the melted butter and the powder of pink biscuits from Reims with the vanilla sugar.

Lay baking paper in the bottom of the pan. Using the back of a tablespoon, distribute the mixture by flattening it.

Reserve in the refrigerator.

Preparation of the red fruit mousse

Soften the gelatin in cold water.

Heat half of the coulis and add the drained gelatin out of the water. Let cool.

Then add the caster sugar.

Whip the whipped cream very firm and add all the coulis.

Assembly :

Take the biscuit out of the fridge, spread the red fruit mousse and wrap in cling film.

Leave to set in the refrigerator for at least 6 hours, then remove the film and sprinkle with pink biscuit powder before serving