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Verrines with Pink Reims Biscuits, raspberries and champagne mousse

Ingredients : 1 glass of champagne ( brut ) / 300g of fresh (or frozen ) raspberries / 8 pink Reims biscuits ( 2 for each verrine ) / 250g of mascarpone cheese / 80 to 100 g of caster sugar / 3 eggs 50cl of raspberry cream or liqueur / some fresh raspberries for decoration / fresh mint leaves, for garnish

Makes 4 large “verrines”

Method : Rinse and drain the raspberries, gently pat dry and set aside.

To make the Mousse : Beat the egg whites ( with a pinch of salt ) until stiff.

In a bowl, beat the egg yolks and the sugar until white and fluffy.

Fold in the mascarpone and stir gently ; combine well.

Then delicately fold in the egg whites.

For the juice : Combine the champagne and the raspberry liqueur

In 4 large verrines, ( glasses or ramekins), evenly and attractively layer the biscuits cut in halves and soaked in the champagne and raspberry liqueur (for a few seconds by side) , mousse , raspberries and then mousse again.

Top with the fresh berries, and garnish with a mint leaf.

Chill until serving time.


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