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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!
- 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).
- Discover our beautiful recipes for verrines
Recipe: A. Beauvais, Photo: S. Thommeret