200 g raspberries (fresh or frozen)
1 tbsp sugar
A few whole raspberries for topping
Mint leaves for decoration
Detailed preparation steps:
Prepare the raspberry coulis:
Blend 150g of raspberries with 1 tbsp of sugar. Strain if you prefer a seedless coulis. Set aside.
Prepare the biscuit base:
Crush the biscuits into crumbs. Mix them with the melted butter. Line the bottom of the glasses with a thin layer of this mixture. Press lightly with the back of a spoon.
Whip the cream cheese:
In a bowl, soften the cream cheese with the icing sugar and vanilla. Separately, whip the very cold single cream until it forms whipped cream. Gently fold it into the cheese.
Assemble the verrines:
On the biscuit base, add:
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