BLACK CHOCOLATE AND RED FRUIT VERRINE
- 300 g of red fruit
- 150 g of raspberry jelly
- 150 g of baking chocolate
- 10 cl of very cold single cream
- 1 whole egg + 2 egg yolks
- 30 g of granulated sugar
- 3 lemons
- 6 dry biscuits, such as Speculoos
Melt the jelly in the microwave and add the red fruit.
Share the mixture among 6 verrines. Beat the egg, egg yolks, sugar and lemon juice into a thick paste in a bain-marie.
Flake the chocolate and combine it with the mixture while continuing to beat until it dissolves. Leave to cool.
Whip the cream and gradually pour it into the mixture. Add a layer of chocolate cream to the verrines.
Decorate with crumbled biscuits.