Strawberry / basil and meringue verrine

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Deliciously fragrant, slightly crunchy, these strawberry, basil and meringue verrines are as easy as they are quick to prepare.

Preparation : 10 minutes

Difficulty level : Easy

Ingredients for 4 persons :

300 g of cottage cheese
200 g of strawberries
50 g of brown sugar
4 to 6 strands of basil
2 Reims cookies
4 small meringues

Strawberry / basil and meringue verrine

- Crumble the Reims biscuits.

- Wash, hull and cut half the strawberries into small cubes. Cut the other half into thin strips.

- Remove the leaves, wash and chop 10 basil leaves. Save the other half for the rest of the recipe.

- In a salad bowl, combine the fromage blanc, the brown sugar, the chopped basil, the Reims biscuits and the diced strawberries.

- Distribute the rest of the basil leaves at the bottom of each verrine, line the walls with strips of strawberries. Place in the center of each verrine 1 to 2 tablespoon (s) of the contents of the salad bowl. Top with a small meringue set.

Enjoy very fresh!

Chef's BBA

- With this recipe, enjoy consuming strawberries until September (start of season: May).

- Depending on the season, this recipe can be made with other fruits (raspberries, peaches, plums, pears ...) and the basil can be replaced by mint.

- Meringue is a very light and very fine pastry made from a mixture of egg whites and sugar, which is cooked very slowly. It is typical of Swiss, Italian and French cuisine.

- Powdery and crunchy, the Reims biscuit is often eaten accompanied soaked in a glass of champagne. This biscuit was born in Reims around 1690. A baker took advantage of the heat in the bread oven between two batches to put a special dough baked twice (hence the name bis-cuit).