GINGER AND PINEAPPLE VERRINE

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6 PERS.
0 MIN.
30 MIN.

GINGER AND PINEAPPLE VERRINE

The ingredients

  • 600 g of pineapple in syrup
  • 1 stick of fresh ginger (around 5 cm long)
  • 4 soupspoons of mascarpone
  • 2 tubs of “Petit Suisse” cheese
  • natural vanilla flavouring
  • 2 sachets of vanilla sugar

The recipe

Peel the ginger and cut it into fines slices. Cut up the pineapple slices. Mix 2/3 of the pineapple with the ginger.

Mix the mascarpone, the Petits Suisses, 3 drops of vanilla flavouring and the vanilla sugar to obtain a creamy mixture. Pour the “pineapple and ginger” mixture into the verrines.

Leave the verrines in the fridge for at least 2 hours before serving, along with the vanilla cream.

Just before serving, top each verrine with a little vanilla cream and decorate with a few pineapple cubes.

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