For this recipe you will need:
- 500g strawberries
- 50g mascarpone
- 3 tablespoons icing sugar
- 50g meringue
- 20cl of Échiré liquid cream
- 4 glasses minimum
Preparation :
- Wash your strawberries, dry them and hull them.
- Set aside a dozen strawberries. Cut them into small pieces, reserve them.
- Cut the rest of the strawberries in half for the coulis.
- In a blender, pour the strawberries cut in half with 2 tablespoons of icing sugar. Mix and reserve.
- In a salad bowl, pour the mascarpone, incorporate the Échiré cream and the rest of the icing sugar.
- Using a whisk, whip the mixture. (If you have a robot, whip at high speed)
- You should get a cream that has the consistency of a compact foam.
- Add 3/4 of the coulis to the cream. Mix the cream and the coulis but just a little to have a marbled effect.
- Coarsely crush the meringues between your hands over a plate.
- Garnish your verrines as follows:
Spread half of the meringue in the bottom of each verrine.
Add a tablespoon of strawberries.
Add a teaspoon of coulis.
Add 2 tablespoons of cream.
Add a teaspoon of coulis.
Add a tablespoon of strawberries and 1 teaspoon of coulis.
Add 2 tablespoons of cream.
Add 1 teaspoon of coulis, 1 tablespoon of strawberries and add a little meringue on top.
Do the same for the rest of the glasses.
Book cool 30 minutes
A recommended dessert to accompany Beaujolais Nouveau!
A delight!