Rose Verrines

Our syrups can also be used in cooking. Like with these rose and red fruit verrines.

INGREDIENTS: (for four verrines)

• pink biscuits from Reims
• plum alcohol
• 2 eggs
• raw rose syrup
• 250 g mascarpone
• 50 g sugar
• red fruits (raspberries, blackcurrants, blueberries, blackberries)

On a plate, crush some Reims biscuits with a spoon. Mix plum brandy with rose syrup on the biscuits.

Beat 2 egg whites until stiff and gently mix them with 250 g of mascarpone and 50 g of sugar. Then keep your verrines in the fridge for a day, or as long as possible (a few hours will suffice). As a topping, you can add red fruits.