Rose Verrines
Our syrups can also be used in cooking. Like with these rose and red fruit verrines.
INGREDIENTS: (for four verrines)
- pink biscuits from Reims
- plum alcohol
- 2 eggs
- raw rose syrup
- 250 g mascarpone
- 50 g sugar
- red fruits (raspberries, blackcurrants, blueberries, blackberries)
On a plate, crush some Reims biscuits with a spoon. Mix plum brandy with rose syrup on the biscuits.
Beat 2 egg whites until stiff and gently mix them with 250 g of mascarpone and 50 g of sugar. Then keep your verrines in the fridge for a day, or as long as possible (a few hours will suffice). As a topping, you can add red fruits.
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