Raspberry, choc mousse and ginger nut verrine
Ingredients:
- 250 g of fresh raspberries
- 2 tablespoons of icing sugar
- 20 g of dark chocolate
- 100 ml of double cream
- 6 ginger nut biscuits
- This quantity will make roughly two to three verrines
- You will need cocktail glasses or wine glasses work too
Method:
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.
Can you make a savoury verrine?
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.