RECIPE ON BOARD - TASTY RASPBERRY VERRINE
Ingredients
25 speculoos biscuits
Raspberry 700 g
6 egg yolks
Milk 80 cl
Flour 80 g
Natsuc sugar 90 g
1 vanilla bean
Crème fraîche 50 cl
2 tbsp of Natsuc sugar finely ground to obtain an icing sugar texture
Steps
- Make a pastry cream: bring the milk mixed with the vanilla bean to a boil. In a bowl, mix the egg yolks with the Natsuc sugar until pale and creamy, then gradually mix the flour to obtain a homogeneous texture. While mixing vigorously, pour the milk in, then cook on low heat. At the first sign of boiling, remove from the heat, and set aside.
- make the whipped cream: Whipped the cream with the ground Natsuc.
- Mix delicately the cooled pastry cream and the whipped cream.
- Chop the speculoos biscuits to obtain a powder.
- In a terrine glass, pour the stewed raspberries, the speculoos powder, and the whipped / pastry cream mix. Repeat again.
- Decorate with some raspberries on top.
- Keep in the fridge until ready to be served.