Fresh verrines with raspberries liquor
15
0
4
Yes
Ingredients
- 2 egg yolks
- 1 can of mascarpone of 250 g
- 60 ml (1/4 cup) of sugar
- 15 ml (1 tablespoon) of lime zests
- 125 ml (1/2 cup) of 35% of whipping cream
- 125 ml (1/2 cup) of raspberries liquor
- 250 ml (1 cup) of diced pound cake
- 250 ml (1 cup) of raspberries
- 4 mint leaves
Preparation
Side-by-side mode
- Whisk yolks with mascarpone, sugar, and lime zests in a bowl until you obtain an unctuous consistency.
- With an electric mixer, whip the cream at high speed until it reaches firm tips. Carefully fold the whipped cream into the mascarpone mixture with a spatula, adding it to the final preparation.
- Divide the raspberry liquor into four verrine cups with a capacity of 250 ml (1 cup). Add half the mascarpone cream, then the remaining diced cake. Garnish with raspberries and the remaining mascarpone cream. Garnish with mint leaves. Set at fresh until it's time to serve.
