The recipe for gingerbread verrines

Casserole



Reading time:
1 min


Preparation: 15 minutes – Preparation: 5 minutes – Cost: * – Level of difficulty: * – Tools: 6 verrines, electric choppers, 1 electric whisk and cast iron pan.

Ingredients for 6 people

6 slices of gingerbread

15 cl white Port wine

300 g cottage cheese

1 tablespoon of honey

1 stick of coconut milk

some raisins.

progress

Using the verrines as a cookie cutter, cut out 6 turns in the gingerbread slices.

Hold the corners of the slices and heat them dry in the pan to harden them.

Leave them chill and pass them through a mincer.

Push the gingerbread slices into the verrines and distribute the port wine on the slices.

Whip cottage cheese with the honey and spread over the gingerbread.

add 3 or 4 grapes.

Whip now the coconut milk and spread it over the cottage cheese.

complete with a few more raisins.

Put refrigerate for 2 or 3 hours.

Dressage

Before serving the verrines, blend the toasted corners of the gingerbread and sprinkle over the verrines.





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