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This hearty dessert combines the delicate sweetness of pistachio cream with tangy raspberries and a crunchy biscuit base for an elegant treat that always impresses guests.
I created this recipe for an impromptu dinner party, and it has since become my culinary signature. My friends consistently request it for our festive gatherings.
Ingredients
- 250 g fresh raspberries: the raspberries provide perfect acidity that balances the sweetness of the cream
- 250 g mascarpone: choose a quality brand for a creamier texture
- 20 cl heavy whipping cream: ensure it's very cold to whip perfectly
- 80 g pistachio paste: the star ingredient giving unique color and flavor to this dessert
- 50 g powdered sugar: dissolves better than granulated sugar in cold preparations
- 10 shortbread cookies or speculoos: the essential crunchy element that contrasts with the cream's softness
- Crushed pistachios for decoration: they enhance flavor and provide a visual element
- Optional: a little honey to sweeten raspberries if they're very tart
Step-by-Step Instructions
- Prepare the pistachio cream:
- In a bowl whip the cold heavy cream until firm but still supple. In another bowl carefully mix the mascarpone with pistachio paste and powdered sugar until obtaining a homogeneous texture. Then gently fold the whipped cream into the mascarpone mixture using a spatula to preserve all the lightness.
- Prepare the crunchy element:
- Crumble the cookies with your fingers or roughly crush them with a rolling pin. Keep pieces of different sizes to create varied textures. For a more decadent version you can lightly toast pistachios and hazelnuts before crushing them.
- Assemble the verrines:
- Start by distributing a layer of crumbled cookies at the bottom of each glass. Then add a generous layer of pistachio cream using a piping bag for more precision. Place a few raspberries on the cream pushing them in slightly. Repeat the operation alternating cookies cream and raspberries to create a nice visual effect.
- Finishing and resting:
- Finish the presentation with a few fresh raspberries on top to add color. Delicately sprinkle with crushed pistachios for the final touch. Cover with plastic wrap without touching the surface and refrigerate for at least one hour to allow flavors to fully develop and texture to stabilize.
Pistachio paste is truly the ingredient that makes all the difference in this recipe. During a family tasting my five year old nephew declared it was the best green dessert he had ever eaten. A moment that always makes me smile when I prepare these verrines.
Conservation and Advance Preparation
These verrines keep perfectly in the refrigerator for up to 48 hours. However I recommend adding the crunchy elements and fresh raspberries on top at the last moment to prevent them from softening. If preparing in advance cover the verrines with plastic wrap to preserve freshness and flavors.
Seasonal Variations
Adapt this dessert to the seasons by replacing raspberries with strawberries in spring blueberries in summer or caramelized pears in autumn. The creamy pistachio base pairs wonderfully with many fruits. For a winter version try incorporating citrus pieces like blood orange or pink grapefruit.
Presentation Tips
For an even more impressive visual effect serve these verrines in transparent containers that showcase the different colorful layers. A small sprig of fresh mint or white chocolate shavings can also enhance the presentation. For special occasions add edible gold leaf on top for a truly luxurious effect.
Lighter Version
If looking for a lower calorie alternative replace the mascarpone with thick Greek yogurt and reduce the amount of sugar. You can also use whole grain cookies for the crunch and increase the proportion of fruit. The taste remains delicious with these adaptations allowing you to enjoy the dessert with less guilt.
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Frequently Asked Questions
- → Comment avoir une chantilly bien ferme ?
Fouettez de la crème entière très froide à l’aide d’un batteur électrique, en augmentant petit à petit la vitesse.
- → Peut-on remplacer les framboises par d'autres fruits ?
Absolument, utilisez des fraises, des myrtilles ou même de la mangue selon vos envies et les fruits de saison.
- → Comment adoucir le dessert pour qu'il soit moins sucré ?
Dosez moins de sucre glace dans la recette ou évitez d'ajouter du miel dans les framboises si elles sont naturellement sucrées.
- → Quels biscuits fonctionnent le mieux ?
Sablés, spéculoos, éclats de meringue ou encore noisettes et pistaches grillées peuvent être utilisés. N’hésitez pas à varier selon vos goûts.
- → Combien de temps doit-on laisser les verrines au frais ?
Pour un résultat optimal, gardez-les au réfrigérateur pendant au moins une heure avant de les servir.