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
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.
Before serving the verrines, blend the toasted corners of the gingerbread and sprinkle over the verrines.
Recipe for fig pizza with 3 cheeses
Recipe for French fried egg, fried padrón and belly
Penne recipe with tomato juice
Continue reading on this topic(s):