This week we decided to really do something of all our cookbooks, like … to put them into practice! And mainly to cook things we don’t usually cook.
So after some pretty awesome evenings, I found this recipe to finish nicely the dinner on a sweet taste mainly because I had a frozen bag of raspberries which once unfrozen looked totaaly mashed and I couldn’t figure out any better way to use them.
When doing it I thought the mascarpone was a bad choice as it is probably too heavy for the whipped egg whites, but the result was good so I’ll keep it as it is. Even the Husband liked it and he’s not a sweet tooth!).
Here is the recipe with the amendments I made:
Ingredients for about 6-8 verrines:
– 2 eggs
– Raspberries (I had a small bag of frozen raspberries, but probably used 50g of it)
– About 30 pistachios
– 40g of sugar
– a quarter of a lemon juice
– a few biscuits (like speculos)
– 200g of mascarpone
1. Mash the raspberries with the lemon juice and a little bit of sugar (taste it and make sure you have enough lemon or sugar to your liking) and put them at the bottom of the verrine.
2. Mash the biscuits in pieces and put them on top of the raspberries.
3. Mix the yalks with the sugar and whisk the whites in a different bowl.
Add the mached pistachios, the mascarpone and carefully the whites.
4. Put in the fridge for 2 hours.
Note & tips:
– I had enough for 6 verrines and a small cup but this depends of your verrines size, if you don’t have verrines, use some shooters or small bowl.
This would probably work in a big ball but might be not very good looking when serving compaired to the individual glass.
– I realized after that the rapberries absorbed quite some of the biscuits and that I should have put more of them, probably 1/3 of each layer would be better.