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Elderberry « verrines », hazelnuts and crème fraîche
Ingredients (4 persons)
300g elderberries (or blueberries)
1handful minced hazelnut
20cl thick crème fraîche
Brown sugar
Honey
Preparing the recipe
Pass the berries through a vegetable grinder in order to save the juice and to remove the pips. Weigh the juice and add the same weight of brown sugar.
Cook just like jam until it becomes as thick as a coulis.
In a bowl, blend the crème fraîche with the honey. Add sugar if needed.
In the verrine, arrange layers of minced hazelnut, the coulis and the mixture made of crème fraîche so that they alternate. Serve chilled!
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Ingredients (4 persons)
300g elderberries (or blueberries)
1handful minced hazelnut
20cl thick crème fraîche
Brown sugar
Honey
Preparing the recipe
Pass the berries through a vegetable grinder in order to save the juice and to remove the pips. Weigh the juice and add the same weight of brown sugar.
Cook just like jam until it becomes as thick as a coulis.
In a bowl, blend the crème fraîche with the honey. Add sugar if needed.
In the verrine, arrange layers of minced hazelnut, the coulis and the mixture made of crème fraîche so that they alternate. Serve chilled!
Check all the recipes
