Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !


Verrine: kiwi, speculoos, fromage blanc and prickly pear sauce


With this recipe, I prepared my prickly pears. If you haven’t read the previous post, you must know that it’s the fruit of a cactus and that the skin is full of needles! so be careful when handling them.

These verrines are delicious and the different colours and flavours are really nice. Amazing.

Ingredients (for 4 verrines)
6 prickly pears
2 kiwis
10 speculoos
Fromage blanc (375 g)
1 soup spoon brown sugar

Remove the flesh of the prickly pears. You can use a fork to manipulate the fruit, cut it in 2 and take the flesh with a soup spoon. Put in a saucepan with the brown sugar, cook until you obtain a sauce. If necessary, blend. Put in a Chinese strainer to remove the seeds.
Remove the white part of the kiwis, cut in small dices. Chop the speculoos.
Prepare the verrines: first the kiwi, then the speculoos, then the fromage blanc, end with the prickly pear.
Leave in the fridge for at least 30 min, it’s better chilled.

Bon appétit!!!

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