Le Venoise.
I’ve never been a big fan of jam in desserts. Or jam in general unless it’s on toast. But I took a chance on this little gateau hoping that it would be as amazing as the rest. Alas, jam is jam. Even if it’s called, “Gelée”.
The Venoise had a marscapone mousse exterieur dusted with some pink sugar and the centre was “Gelée Mara des Bois”. Basically strawberry jam but not as sweet. On the bottom was a moist pie crust called “pate sable” with some little pieces of nut on the bottom. It was a nice contrast having those crunchy bits with the mousse and the jam.
It wasn’t horrible and if you like confitures, you’d probably really like this dessert.
