-
4
pers
-
10
min
preparation time
-
5
min
cooking time
Preparation
-
Soak the gelatin sheets in cold water until softened.
-
Pour 100 g of coulis into a saucepan, then add the crème fraîche, sugar, and milk. Stir and heat over low heat.
-
Drain the gelatin sheets and stir them into the mixture. Let it cool for a few minutes, stirring occasionally.
-
Next, pour the mixture into small glasses. Cover with plastic wrap and let it chill in the refrigerator for at least 3 hours.
-
Serve the verrines topped with raspberries and the remaining coulis.
