Apricot and raspberry verrines
May 1, 2015
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Raspberries topped with a creamy apricot puree, a delicious and tasty dessert to end the meal in style.
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General informations
Ingredients
1. Pour the evaporated milk in a bowl and place in the freezer for 15 minutes.
2. Wash the apricots and removethe pit. Mix them with the sugar and half a lemon juice. Pour the mixture into a bowl.
3. Beat the evaporated with an electric mixer until foamy.
4. Add the milk foam gently to the apricot puree. In the glasses, place the whole raspberries (keep a few for decoration) and cover with the mousse. Let take for 1 hour in the fridge before serving.
Photo credit: Sucré Salé
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