Raspberry rhubarb cheesecake-style verrine

4 pers.
30 min
20 min
Raspberry rhubarb cheesecake-style verrine

Ingredients for :

4 people
2 Units Eggs
Powdered sugar
30 g Powdered sugar
100 g Raspberries
150 g Rhubarb
Breton biscuit
4 g Breton biscuits

Method :

  1. Place the rhubarb in small pieces in a colander and sprinkle with a tablespoon of sugar. Let it disgorge for 1 hour.
  2. 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.
  3. 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.
  4. In verrines, crumble the plain cookies and add the rhubarb-raspberry compote.
  5. Add the Whipped Cheese preparation with a pastry bag.

Paysan Breton tip

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.

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