ingredients:
For 6 verrines:
For the biscuit:
150 g shortbread biscuits such as graham crackers or small butter or shortbread creton2 càs sugar semolina50 g melted butter.
For the passion-lemon cream:
6 passion fruit1 lemon yellow4 eggs130 g sugar80 g butter
For mascarpone whipped cream and lime:
250 g of cold mascarpone200 ml of whole cold liquid cream4 with icing sugar zest of a lime
A mango cut into small cubes (if it is not sweet enough add 1 teaspoon of icing sugar)
A slice of fresh pineapple cut into a triangle
Zest of lime
Mint leaves
Preparation:
Lemon passion cream
Collect the passion fruit pulp in a bowl and add the lemon juice, heat for a good minute and then pass through the sieve for maximum juice by squeezing the seeds with a maryse. Put the juice back in the pan, add the sugar and the butter cut into pieces. Heat until the butter is melted and the sugar is fully incorporated. Then let cool off the heat for 1 minute.
In a bowl, beat the eggs. Pour the beaten eggs into the passion fruit juice by whisking vigorously to prevent the egg from cooking.
Put back on the heat and cook the cream while whisking until the first bubbles. Cut the fire. Pour the thickened cream into a bowl and cover on contact. Let cool in the fridge.