These strawberry gingersnap verrines are easy and quick to prepare and make a light and fruity summer dessert that will nicely end a meal.
1packet of speculoos or gingersnap cookies
For the strawberry coulis:
300-400g(3 cups) of small or sliced strawberries
For the mascarpone cream:
200g(3/4 cup) fromage blanc or quark or plain yogurt (depending on what you can find)
200g(3/4 cup) mascarpone cheese, at room temperature
2vanilla sugar packetsor 1 Tbsp sugar and a dash of vanilla extract
the zest of 2 lemons
Prepare the strawberry coulis:
Put the strawberries into the blender, cover and blend until smooth.
Strain the coulis through a sieve and set aside.
Prepare the mascarpone cream:
Loosen the mascarpone cream using a spatula, then add the rest of the ingredients and mix until smooth.
Assemble the verrines:
Crush the gingersnaps in your food processor or blender and set aside.
Start building the layers: sprinkle a third of the gingersnap crumbs into the 4 verrines. Spoon a 3 cm (1 inch) layer of mascarpone cream over the gingersnaps, followed by a layer of strawberry coulis.
Repeat until you reach the top of the verrine.
Sprinkle the remaining gingersnaps on the top then chill until ready to serve.