ingredients

250 g strawberries
300 g 6 fresh raspberries (or frozen)
250 g of pistachio powder
50 g of almond powder
33 cl of whipping cream
4 egg whites
100 g icing sugar
50 g of sugar
1 knob of butter

Equipment

6 glasses of at least 25 cl
1 electric hand whip
1 dishwashers
1 deep narrow salad bowl placed in 1 large salad bowl filled with ice cubes

Steps

Step 1

In advance: mix raspberries and sugar, marinate at least 1 hour. Finely butter the verrines. Preheat the oven to 130 ° C (Th.3). In the bowl, whip the egg whites and a pinch of salt in very firm snow. Add icing sugar, beat another 30 seconds. Pour the almond and pistachio powders, mix, turning from bottom to top, to the squeegee; go deep down. Pour in the verrines. Bake 15-20 minutes. Let cool.

2nd step

At the same time: pour very cold cream into the narrow bowl; whip approx. 5 min until very firm foam; keep cool.

Step 3

To serve: break up, mix strawberries with whipped cream, keep cold. Spread, on the pistachio cushion, 300 g of raspberries and their recovered syrup. Fill in with the strawberry cream. Put 1 raspberry on each one.

tips

Cream and butter.

We used Elle & Vire Cream Cream (whipped cream): a whole cream for a whipped cream foamy, stable when mixed with strawberry and in the long term.

The "Gourmet Butter" of the same brand has a supple texture that makes it easy to coat the verrines.

Adeline's ideas .

To make pistachio powder , it's quite simple: mix unsealed salted pistachios in a propeller robot. • If your pistachios are salted , rinse them very briefly in a strainer under the tap, dry completely on a cloth before mixing.

Stop blending as soon as you have a powder: if you continue, the powder will turn into a paste. To better control, mix only half of the pistachios at a time.

Another perfume : replace raspberries with frozen cherries.