Honey biscuit with beer mousse

Sift the wheat and buckwheat flours into a terrine.

Reheat eggs, sugar and honey in a bain-marie (40 ° C).

Beat this mixture until it is cool.

To melt the butter.

Pour some on the egg mixture, mix well.

<span title=”Incorporer les farines mélangées.

“>Stir in the mixed flours.

Add the remaining melted butter while stirring.

Pour the dough into a mold previously buttered and floured.

Cooking temperature: 210 ° C. Cooking time: 20 to 30 minutes, depending on the size of the mold.

Unmold the cake immediately after cooking, cool on a wire rack.

(Mousse with beer)

• 75 g of sugar

• 40 ml of water

• 500 ml Chantilly cream

• 150 ml of beer Wëllen Ourdaller

• 25 ml of gin

• 7 sheets of gelatin

<span title=”• 7 feuilles de gélatine

Dissolve the sugar in the water, bring this syrup to a boil. Out of the heat, add the gelatin softened in water and drained.

Add Wëllen Ourdaller beer and gin, cool to approx. 25 ° C.

Stir in the whipped cream. <span title=”Placer un cercle autour du biscuit, y verser la mousse.

“>Place a circle around the biscuit, pour in the mousse.

Refrigerate for a few hours.