I think sometimes we tend to overthink desserts at Christmas, meaning it all needs to be grand which often equals to a lot of hours in the kitchen. Who wants that kind of stress? You may think I do but actually I'm all for simple yet delicious entertaining at Christmas, what's the point of a party if you're glued to your kitchen! Well here's a showstopper of a dessert that won't take long to rustle up, my "Raspberry, choc mousse and ginger nut verrine"
In a bowl crush six raspberries. Place six ginger nut biscuits in a freezer bag and bash them to a crumble with a rolling pin. Add two tablespoons of that crumble to the raspberry mix. Melt your chocolate in the microwave or over a bain marie. Add the icing sugar to the double cream and mix, then fold in the melted chocolate and whisk to a soft mousse consistency. Time to assemble your verrines. Start by adding two tablespoons of ginger nut crumble to the bottom of your glasses, then add your raspberry mix, and then the mousse. Decorate with fresh raspberries.
Yes you can. They are very popular as a starter in France especially during the festive season. Layers of cheesy biscuits with a salmon mousse topped with lime zest is a really tasty savoury version for example.