I have shared with you plenty of salty verrines, what about one sweet for a change?
Have you ever heard of the pink biscuits of Reims? Originally coming from the Reims area, these biscuits are one of the most famous specialities of Reims after the Champagne.
The pink biscuits of Reims have been created at the end of the seventeenth century. They were originally white. But they have been then pink tinted in order to minimize the black color given by the vanilla pod.
These pink biscuits may be eaten alone as a snack or soak in some Champagne or Red wine. They are also often used to decorate charlotte.
Today I used them to make a trifle. Their pink color contrasts with the white of the cottage cheese and mascarpone. You can also add some raspberries in the mascapone mix to add some freshness to this recipe!
- 20 pink biscuits of Reims
- 140 gr. of sugar
- 100 gr. of mascarpone
- 100 gr. of cottage cheese
- 100 gr. of frozen raspberries
- 10 cl. of water with grenadine syrup
- Heat frozen raspberries and 40 gr. of sugar in a medium saucepan. Sieve with a chinois and leave to cool.
- Crumble pink biscuits of Reims, pour water flavoured with grenadine syrup on top and reserve.
- Mix 100 gr. of sugar with mascarpone and cottage cheese and reserve.
- In your verrines, add first a layer of pink biscuits, then a layer of cottage cheese/mascarpone, another layer of pink biscuits, a mini-layer of cottage cheese/mascarpone and finish by pouring some raspberry coulis.
- Refrigerate for at least one hour.
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