Letter Of Inquiry On Wedding

CAMILLA A PALE

For CAMILLE:

(serves about 20 small camille)

2
EGGS 170 grams of SUGAR
70 g almond flour 200 grams

grated carrots 300 g of Flour
100 grams of vegetable oil 100 gr
MILK OR JUICE ' ORANGE
1 sachet of YEAST

Preparation:

Beat the eggs with a pinch of salt and then add the sugar always beating vigorously until the mixture becomes frothy. Add the ground almonds, grated carrots, oil seeds and flour. Separately sciogliore the yeast in the milk (or orange juice) and add to mixture, stirring carefully.
Put the mixture in paper cups (filling about 2 / 3 of the paper cups) and bake in preheated oven at 170 degrees for 25 minutes.


For the YOGURT MOUSSE:

250 ml plain yogurt
2 tablespoons powdered sugar 1
sheet and a half isinglass
250 ml fresh cream

Heat the yogurt in a saucepan without letting it boil and dissolve the gelatine previously soaked in cold water for 10 minutes. Allow to cool.

Whip cream with icing sugar and gently add the yogurt.

Put the mousse into glasses, cover with plastic and refrigerate for 2 hours.


shaved dark chocolate mousse on top and camille.