Easy and original recipe for pear and gingerbread Christmas verrine
3 eggs
80 g brown sugar
1 jar of mascarpone
2 fresh pears
Sliced gingerbread
10 cl of pear juice
- Separate the whites from the yolks
- In a bowl, mix the yolks with the sugar, then add the mascarpone
- Beat the egg whites firmly
- Gently add the egg whites to the egg-mascarpone mixture using a spatula, mix until a light foam is obtained.
- Peel and dice the pears
- Then pour the pear juice into a deep plate, quickly wet the gingerbread slices and cut them into small pieces
- In a pretty verrine, alternate gingerbread, pear, cream, and so on to finish with a layer of pear
- Add a pinch of cinnamon for taste and decoration
- Finally, cover and keep in the fridge for at least 5 hours before tasting
Variation: replace the gingerbread with speculos or spoon cookies.