Autumn verrines
Small verrines with autumn flavors, ultra simple to make! It's a dessert I make regularly and it's always a huge success!The greedy glasses, or verrine, are irresistible, colorful, creamy, lend themselves to a thousand interpretations. With these glasses with cottage cheese and berries you can give free rein to your imagination: instead of muesli, you can use crumbled digestive biscuits, or replace berries with diced other fruits to your taste!
Ingredients for 4 people:
400 gr cottage cheese6 pears3 spoons of powdered sugar100 g chestnut cream6 to 8 Breton cookies
Preparation
Peel the pears and cut them into large dice. Put the pears and sugar in a pan and cook for about fifteen minutes over low heat (pears should be tender) then let cool. Crumble the Breton cookies. Place a layer of crumbled cookies at the bottom of each glass. Place a layer of pears on top, then a layer of cottage cheese. Place on top a layer of chestnut cream, cover with a layer of cottage cheese. Continue with a second layer of pears and then cover with cottage cheese. Finally add a little chestnut cream. Refrigerate until ready to serve. At the last moment sprinkle the verrines with crumbled biscuits and decorate with a pear cube.
Tip:For an even more express version you can use pears in syrup. In this case, no need to cook them so your dessert will be ready in 5 min. chrono!
Small verrines with autumn flavors, ultra simple to make!
It's a dessert I make regularly and it's always a huge success!
The greedy glasses, or verrine, are irresistible, colorful, creamy, lend themselves to a thousand interpretations. With these glasses with cottage cheese and berries you can give free rein to your imagination: instead of muesli, you can use crumbled digestive biscuits, or replace berries with diced other fruits to your taste!
Ingredients for 4 people:
400 gr cottage cheese
6 pears
3 spoons of powdered sugar
100 g chestnut cream
6 to 8 Breton cookies
Preparation
Peel the pears and cut them into large dice. Put the pears and sugar in a pan and cook for about fifteen minutes over low heat (pears should be tender) then let cool. Crumble the Breton cookies. Place a layer of crumbled cookies at the bottom of each glass. Place a layer of pears on top, then a layer of cottage cheese. Place on top a layer of chestnut cream, cover with a layer of cottage cheese. Continue with a second layer of pears and then cover with cottage cheese. Finally add a little chestnut cream. Refrigerate until ready to serve. At the last moment sprinkle the verrines with crumbled biscuits and decorate with a pear cube.
Tip:
For an even more express version you can use pears in syrup. In this case, no need to cook them so your dessert will be ready in 5 min. chrono!
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