This week to taste it, we make small fresh and fruit verrines, inspired by the UK classic. Trifle.
Every family with all the channel has their detailed recipe, transferring from one generation to another. This story of the British dessert starts from the 16th century, from the Kingdom of Tudor. In his job Good Husewife’s ornamentPublished in 1995, culinary author Thomas Dawson, then describes Elizabathe detail as a flavored color with sugar, ginger and rose.
Until the 18th century, the detail is developing and gradually changing in the desserts, which we know today. “Cover the bottom of your dish or your bowl pieces broken into pieces of pieces, cut pieces and ratafia cakes. Then make a while The art of cooking has become clear and easy By Hannah Glasse, which was published in 1751.
This week to taste it, we choose a form of fresh strawberries. The recipe consists of mascarpone and lemon cream superpower, a fragile bed of specules and a generous guard. A great blizz between sweet, tangled and creamy, made in 20 minutes. Enjoy.
Recipe for strawberry Sablia
Ingredients:
Steps:
Strawberry making
Wash, Hash and cut the strawberries into pieces.
Cream preparation:
Mix Mascarpone with sugar and lemons with sugar and lemons. Crush the cookies.
Finish
Divide half of the glasses or verrines below. Add mascarpone, strawberry and a little canned. Repeat the action by completing Mascarpone. Cool at least two hours before serving.
Source: Le Figaro
