Let’s put some Spring on our plates. In collaboration with the culinary blogger “Cuisine moi un mouton”,
Roy René brings you little verrines filled with sunshine: raspberry, lemon and calisson.
Ingrédients
- 3 tbsp mascarpone
- 200 ml whipping cream
- 2 tbsp calisson cream
- 1 tbsp icing sugar
- 250g raspberries
- Zest and juice of one lemon
- 2 tsp per verrine of lemon curd
- a dozen mini meringues
- pieces of calisson
- For the filling and decoration: raspberries, calissons, mini meringues
Ce qu’il vous faut
Réalisation
Preparing the whipped calisson cream
Whip the cream in your robot (or in a bowl with an electric whisk) until firm.
When the cream starts to thicken, add the mascarpone, the calisson cream, and if the mixture is not sweet enough, add the icing sugar.
Continue to whisk until you get a nice thick cream.
You can use pieces of calisson for more taste.
Place in the fridge for 1 hour.
Preparing the fruit
Chop the raspberries and mix them with the zest of one lemon and the juice of half a lemon.
Assembling the verrines
Pour a first layer of raspberries into the verrines. Add 1 teaspoon of lemon curd, and a few crushed mini meringues.
Add a layer of the calisson cream. Repeat the operation until you reach the rim of the verrine.
Decorate the top of the verrines with fresh raspberries, calissons and mini meringues. Grate the lemon zests on the verrines just before serving.