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    Verrines with cherry and fromage blanc

    This verrine recipe is perfect for a fresh and light dessert in summer. Made in empty jam jars, you can take it and enjoy it wherever you want: on a picnic, at the bottom of the garden, on your sofa... It's up to you!

    Ingredients for 6 people:

  • 1 340g jar of CHERRY JAM from RUCHOFRUIT
  • 30 beautiful cherries
  • 1 jar of white cheese
  • 1 sachet of vanilla sugar
  • 3 tablespoons heavy cream
  • 4 tablespoons powdered sugar
  • 1 package of Petit Lu and/or Speculos type dry biscuits
  • 6 empty jam jars (for dressing)
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    Preparation :

    Whip the fromage blanc to aerate it, adding the heavy cream, powdered sugar and vanilla sugar.

    Stalk, wash, pit and cut the cherries in half. Cut the cookies into small pieces.

    Training:

    Cover the bottom of the empty jam jars with a layer of whipped and sweetened cottage cheese. Put a layer of biscuit pieces and cover them with cherry jam.

    Place a layer of cream cheese on top. Make the next level with pieces of biscuits then arrange around the pot and in the middle the half cherries. Place a spoonful of cherry jam in the center then finish with a layer of fromage blanc.

    Decorate as desired with cherries, drizzles of jam and cake crumbs.

    		Tips:

    The greediest can coat this dessert with Dried fruits with honey La Ruchofruit or a chocolate coulis.

    You can use this dessert with other jams from La Ruchofruit and fruit: Strawberry, peach, apricot verrines...