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이탈리안 머랭으로 반죽해서 짤주머니에 담고

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쭉쭉 팬닝한 뒤,

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굽굽.

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필링은 만들어뒀던 블루베리 잼을 사용했어.
발로나 이보아르, 앙글레즈 크림 베이스로 만든 크림에 잼을 섞은 것과

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마티니 드라이 베르무트에 진을 섞어서 만든 젤리를 굳혀서

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크림을 짠 다음 적당한 크기로 자른 젤리를 3~4조각씩 가운데에 쿡쿡.

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윗면이 잘 고정되도록 크림을 조금 더 짜올린 다음

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몽타주 하면 끝.

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기왕 블루베리로 잼을 만들어뒀으니 이렇게도 써먹고 싶어서 만들었어ㅎㅎ.
뭔가 만들 때 리큐르 종류들을 조합하고 이용하는 걸 좋아해서 이번에도 같이 넣어봤당.

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