Light Cream Mousse Verrine
with Berries Compote
Recipes update will make Light Cream Mousse Verrine with Berries Compote. This
dessert really spoil the tongue. Layer of custard cream and whipped cream is so
soft. Interspersed biscuits crunchy texture, berry fruit plus fresh orange
shorbet.
Light Cream Mousse Verrine with Berries Compote Ingredients
:
-
50 g sugar
-
60 g chicken egg
yolks
-
300 ml milk
-
1 vanilla
sticks, rake contents
-
135 g cornstarch
-
135 g flour
-
200 ml fresh
cream
-
5 sponge biscuit
-
berry compote :
-
100 g
blueberries
-
100 g
raspberries
-
100 g redcurrant
-
200 ml water
-
50 g sugar
-
complement :
-
orange shorbet
-
biscuits stick
How to make Light Cream Mousse Verrine with Berries
Compote :
-
Whisk egg yolks
and sugar until the sugar dissolves and the color is pale
-
Insert the flour
and cornstarch and stir well
-
Cook the milk
with vanilla until hot
-
Take a small
amount of milk mixture, pour into the whipped egg yolks and stir well
-
Pour back into
the remaining milk , cook and stir until thick and smooth
-
Lift, pour into
a container and refrigerate
-
Cover with thin plastic
and refrigerate until cold
-
Whisk fresh
cream until thick and stiff
-
Take half of the
pastry cream and mix with half of the whipped cream and stir well
-
Berry compote :
-
Boil water and
sugar until sugar dissolves . Lift
-
Insert the
raspberries in a blender bowl , process until smooth
-
Filter until the
seeds are excluded
-
Prepare serving a
glass
-
Cut the
biscuits, dip them in a smooth raspberry
-
Arrange in glass
-
Insert pastry
cream mixture and whipped cream into a pastry bag spray
-
Spray into
serving glass
-
Give each glass with
1 scope orange shorbet
-
Garnish with
berries, blueberries and biscuit sticks
-
Serve
immediately
For 4 Persons
That's how to make Light Cream Mousse Verrine with
Berries Compote
Good luck J
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