Fruit salad with génépi recipe

Boil 50ml water with the sugar and génépi syrup to make a syrup that's quite thick.

Beat the egg yolks then gradually fold in the thickened syrup.

The mixture needs to double in volume.

Leave to cool.

Whip the fresh cream until stiff, add the icing sugar, and fold in the prepared mixture.

Put down a layer of roughly 2cm at the bottom of each glass.

Now add a similar thickness of soft white cheese.

For the topping: place the red fruit, sugar, and lemon juice in a salad bowl.

Blend.

Add sugar to taste. 

Cover the mixture in the glasses with the topping, decorate with fruits of the season.

Leave to cool in the fridge for at least 1/2 hour before serving.