Raspberry rhubarb cheesecake-style verrine

4 pers.

30 min

20 min

Raspberry rhubarb cheesecake-style verrine

200 g Plain Whipped Cheese with Guérande Sea Salt

2 Units Eggs

30 g Powdered sugar

100 g Raspberries

150 g Rhubarb

4 g Breton biscuits

Place the rhubarb in small pieces in a colander and sprinkle with a tablespoon of sugar. Let it disgorge for 1 hour.
Place the pieces of rhubarb in a saucepan and cook for 20 min. Add half of the remaining sugar and the raspberries at the end of cooking, then let cool.
Beat the egg whites until stiff. In a bowl, soften the Whipped Cheese with a wooden spoon and add the sugar. Incorporate the egg whites.
In verrines, crumble the plain cookies and add the rhubarb-raspberry compote.
Add the Whipped Cheese preparation with a pastry bag.

The Paysan Breton Tip: You can make this recipe with your favorite fruits depending on the season. If you're in a hurry, don't hesitate to use a ready-made compote.