Tempting and easy: Emmanuel Renaut’s blueberry tiramisu

Alpine mountain aficionados are familiar with the little purple fruit, which can be tasted in summer freshly harvested from the shrubs bordering hiking trails or, at the top, available in a variety of – and well-deserved – desserts at the altitude restaurant. The quest for the perfect blueberry pie is for some a real obsession! Today, Emmanuel Renauttakes us on these steep paths thanks to a revisited tiramisu, which gives pride of place to the queen of the hot season. If it is still a little early to take advantage of this tangy berry – you have to wait until June – the three-star chef of Flocons de Sel in Megève uses blueberries in syrup picked last year a few steps from his establishment to do this. . From the original recipe, he only keeps the mascarpone and cream apparatus, and a pinch of cocoa powder. As for the biscuit soaked in coffee, it is replaced by the crispy shortbread of the English crumble. A treat for a gourmet escape… extremely easy to achieve!

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