Darégal

Instructions

Serves 4

1. Peel the pineapple and cut it in small pieces. Set aside.
2. Pour the raspberries in a casserole. Add the lemon juice and icing sugar.
3. Simmer 15 minutes on low heat.
4. Once it has cooled (approximately 10 minutes), place the raspberries in the mixer.
5. Mix them until you obtain a soup. Pass through a strainer. Keep cood.
6. Meanwhile, put the mascarpone in a salad bowl with yhe Gloria milk, pineapple pieces and icing sugar. Whip vigorously.
7. Prepare the verrines, starting with the soup.
8. Then add a layer of mascarpone cream. Keep in the refrigerator 1 hour.
9. Sprinkle with basil before tasting.

Tip:

In season, replace the raspberries with cherries and the basil with mint.