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Raspberry and pistachio verrine

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Nb de personnes 2 personnes
  • 3 eggs
  • 200g mascarpone
  • 90g caster sugar
  • 2 tablespoons of Pistachio Supreme
  • 16 Rasberry-flavored mini Navettes from Provence
  • 400g fresh or frozen raspberries
  • 50g unsalted pistachios
  1. Crush the raspberries with a fork with 30 g of sugar. Break the eggs by separating the whites and egg yolks.
  2. In a bowl whisk the egg yolks with 50 g of sugar, until they become frothy. Add the mascarpone and stir.
  3.  Beat the whites into snow, when they are almost firm add 10 g of sugar and beat again to firm them. Gently add the whites to the yellow-mascarpone mixture with a wooden maryse or spoon.
  4. Take 4 glasses in each lined with pistachio supreme, crumble 2 mini navettes, add a layer of crushed raspberries and cover with a layer of mascarpone. Repeat the operation
  5. Coarsely crush the pistachios and decorate the top of your glasses