Raspberry & calisson cream trifle
(For 4 to 6 people)
Whipped calisson cream preparation
In the bowl of your robot (or in a bowl with an electric mixer), whip the whipping cream. Once the cream begins to thicken, add the mascarpone, calisson cream and if you do not find the mixture sweet enough, add the icing sugar. Continue beating until you obtain a thick cream. You can add broken calisson for extra indulgence. Set aside in a cool place for 1 hour.
Coarsely chop the raspberries and mix them with the grated rind of one lemon and 1/2 teaspoon lemon juice.
Assembling the verrines
Pour a first layer of raspberries into the verrines. Add 1 teaspoon of lemon curd, followed by some crushed meringuettes. Add a layer of calisson cream. Repeat until you reach the top of the glass. Decorate the top of the verrines with fresh raspberries, calissons and meringuettes. Grate lemon rind over the verrines just before serving.
published the 23/02/2024 following an order made on 19/02/2024
published the 26/12/2023 following an order made on 11/12/2023
Absolument étonnant, j'aime
published the 21/12/2023 following an order made on 03/12/2023
published the 26/11/2023 following an order made on 11/11/2023
Ce n'est pas pour moi , mais les gourmands à qui cela est destiner apprécieront surement
published the 17/11/2023 following an order made on 15/10/2023
Très bien, conforme à mes attentes, je recommande !