Marquise Alice (Pralined Bavarois Masked with Chantilly)

Ingredients

• Bavarois praliné
• Biscuits à la cuiller
• Anisette
• Crème Chantilly
• Redcurrant jelly
• Puff pastry
• Pralin à Condé

Instructions

1. Line a manqué mould inside with biscuits à la cuiller soaked with anisette and fill it with a pralined Bavarois.
2. Turn it out onto the serving dish.
3. Mask it entirely with a very even layer of very firm Crème Chantilly, sweetened and vanilla-flavoured.
4. Trace parallel lines of redcurrant jelly on the top from a paper cornet, then cut across them with the point of a small knife.
5. Mask small triangles of puff pastry with pralin à Condé and dry them in the oven.
6. Surround the base with these triangles.