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Passion & raspberry cloud, almond macaroon




Others ingredients

  • 35 cl liquid full cream
  • 50 g sugar
  • 250 g raspberry
  • 2 passion fruits


  1. 1

    In a bowl, beat the whipping cream with the 50 g of sugar. The cream should be firm and airy. Separate this whipped cream into 2 equal portions.

  2. 2

    Mix, with the first portion, 2 tablespoons of raspberry & passion fruit jam and 100 g of fresh raspberries. Mix the passion fruit pulp with the second portion.

  3. 3

    Reduce 4 almond macaroons to powder (with a knife or a blender).

  4. 4

    Distribute this powder evenly in the bottom of two verrines. Then spread the raspberry whipped cream. Add a few fresh raspberries then finish with the passion fruit whipped cream.

  5. 5

    Decorate with a Provençal almond macaroon and a raspberry. Keep refrigerated until ready to serve.