Quick and easy to make, most dessert verrines can be prepared the day before and kept in the fridge until they are ready to eat.
Duo of chocolate-pear mousse in a glass jar, Cake Recipe French

Réalisation

Quick and easy to make, most dessert verrines can be prepared the day before and kept in the fridge until they are ready to eat. Verrines with raspberry, strawberry, apple, chocolate, mascarpone tiramisu, fruit, or speculoos... Play transparency by preparing verrines for Christmas and all your festive meals. Gourmet and refined, the sweet verrine will make the unanimity at dessert time!

  •       Difficulté         Facile
  •       Préparation         20 mn
  •       Cuisson       5 mn
  •       Temps Total 25 mn

Ingrédients / pour 6 personnes :

  •       4 Eggs
  •       150 g dessert Chocolate
  •       1 tablespoon of milk
  •       20 cl single cream
  •       50 g Sugar
  •       1 small box of pear syrup
  • 1.5 gelatine leaf

Préparation :

  • Prepare the foam. Separate the whites from the yolks. Put the Chocolate to melt in a bain-marie with the milk. Meanwhile, whisk the whites to snow closes. Once the Chocolate melted, add the yolks by whisking and then the whites by gently lifting. Pour into the bottom of the glasses.
  • Prepare the pear mousse.   Moisturize the gelatin leaves. Mix the pears with the Sugar and heat the purée. Once the mixture is warm, add the gelatine. Whip the liquid cream into a firm whipped cream and add the pear. Place on the Chocolate mousse with a piping bag.


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