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.