Christmas Citrus Verrines
Make your holidays sparkle with these citrus verrines, a perfect blend of freshness and indulgence for an elegant appetizer
Ingredients
- 500 ml of water
- 500 g of sugar
- 300 g of lemon juice
- Zest of 2 lemons
- 125 g of speculoos
- 250 g of white chocolate
- 30 g of cream
- Coconut powder
- A few clementines
Preparation
1. Make a syrup with the sugar. Remove from heat and infuse the lemon zest until completely cooled. Keep some zest for the final decoration.
2. Add the lemon juice and mix. Pour the mixture into the ice cream maker bowl and let it run for 20 to 30 minutes.
3. Prepare the ganache: heat the cream and pour it hot over the white chocolate pieces. Mix with a wooden spoon until the chocolate is completely melted, then emulsify the ganache with an immersion blender without incorporating air and refrigerate.
4. Crush the speculoos cookies using a rolling pin to obtain crumbs.
5. Fill the bottom of each verrine with about 1 cm of speculoos crumbs.
6. Distribute the white chocolate ganache in the verrines.
7. Place clementine segments, cover with some speculoos crumbs, then add two scoops of lemon sorbet.
8. Sprinkle with some coconut powder, decorate with the remaining lemon zest.
9. Enjoy!
Try with these appliances
- Favorite
- Favorite
- Favorite
