Strawberry - pistachio verrines
Ingredients:
1 packet of 16 Breton shortbread biscuits
500g mascarpone
600ml liquid cream, 30% fat minimum
2 tbsp pistachio flavoring cream
75g sugar
50g butter
40ml water
Preparation:
Strawberry compote: In a saucepan, gently cook 250g of strawberries with 20g of sugar and 40ml of water. Stir regularly until a compote is formed. Set aside to cool. Biscuit base: Crumble all the Breton shortbread biscuits, then mix with 50g of melted butter. Arrange in the bottom of your verrines and refrigerate. Strawberry mascarpone mousse: Blend 250g of strawberries into a puree. Pour 250g of mascarpone into a bowl and gradually add the strawberry puree. In another bowl, whip 200ml of cream with 10g of sugar until stiff. Gradually fold the whipped cream into the strawberry mascarpone mixture using a spatula. Once everything is well combined, take the verrines from the fridge and tilt them before adding your strawberry cream to one side. Still tilted, place the verrines back in the fridge. Pistachio mascarpone mousse: Pour 250g of mascarpone into a bowl, and mix in the 2 tablespoons of pistachio flavoring paste. In another bowl, whip 200ml of cream with 20g of sugar until stiff. Gradually fold the whipped cream into the pistachio mascarpone mixture using a spatula. Once everything is well combined, take the verrines from the fridge and tilt them in the other direction before adding your pistachio cream to the side opposite the strawberry. Still tilted, place the verrines back in the fridge. Make a whipped cream with 200ml of cream and 25g of sugar, and place it in a piping bag.Once both creams are well chilled, place your strawberry compote between them, then top everything with your whipped cream. For decoration, a few crushed pistachios (unsalted) and some leftover Breton shortbread.
