Delicious recipe collection

Verrine of colorful fruits

For fruit

Cut the fruit into bite-sized pieces and combine with 1 tbsp rare sugar sweet and 1 tbsp lemon juice.
Keep fresh cream for 6 minutes.
Crush the biscuits.
Put the milk in a pan and warm, then put the gelatin in and melt.
Add 04 tablespoons of rare sugar sweet to 3 and mix.
Cool down to 40 ° C or less and add lemon juice and brandy.
Add the whipped whipped cream in three portions.
Put the crushed biscuit in a glass and pour the mousse into it.
Cool in refrigerator for about 1 hour.
Once set, decorate the fruit and chervil.