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Trifle raspberry verrine with pink biscuits of Reims

a French girl "cuisine"
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine French
Servings 6 verrines

Ingredients
  

  • 20 pink biscuits of Reims
  • 140 gr. of sugar
  • 100 gr. of mascarpone
  • 100 gr. of cottage cheese
  • 100 gr. of frozen raspberries
  • 10 cl. of water with grenadine syrup

Instructions
 

  • Heat frozen raspberries and 40 gr. of sugar in a medium saucepan. Sieve with a chinois and leave to cool.
  • Crumble pink biscuits of Reims, pour water flavoured with grenadine syrup on top and reserve.

  • Mix 100 gr. of sugar with mascarpone and cottage cheese and reserve.

  • In your verrines, add first a layer of pink biscuits, then a layer of cottage cheese/mascarpone, another layer of pink biscuits, a mini-layer of cottage cheese/mascarpone and finish by pouring some raspberry coulis.
  • Refrigerate for at least one hour.