Verrine of colorful fruits

Method

1. Cut the fruit into bite-sized pieces and combine with 1 tbsp rare sugar sweet and 1 tbsp lemon juice.

2. Keep fresh cream for 6 minutes.

3. Crush the biscuits.

4. Put the milk in a pan and warm, then put the gelatin in and melt.

5. Add 04 tablespoons of rare sugar sweet to 3 and mix.

6. Cool down to 40 ° C or less and add lemon juice and brandy.

7. Add the whipped whipped cream in three portions.

8. Put the crushed biscuit in a glass and pour the mousse into it.

9. Cool in refrigerator for about 1 hour.

10. Once set, decorate the fruit and chervil.