Litchis and raspberries shortbread verrines
15
25
6
No
Preparation
Side-by-side mode
- Make the custard and set aside.
- Whisk the package of fresh cream into whipped cream with all 20 ml (20 gr) of sugar.
- Add carefully the whipped cream (like a mousseline).
- Set aside.
- Slice litchis into small pieces then add 12 raspberries sliced in 4.
- Into verrines, crumble the shortbread.
- Then, set the mousseline, the mixture of litchis and raspberries, another spoon of mousseline and finish with a decoration of one raspberries on the top. Refrigerate an hour, then enjoy!
