Cookbook

Suggested by Frédéric Baly,
for 6 people.

● 200 grams white chocolate
● 200 grams frozen raspberries
● 1/2 fresh pineapple or a half can of sliced pineapple
● 4 tablespoons brown sugar
● 20 centiliters heavy liquid cream placed in the freezer for 1 hour

Preparation
1. In a saucepan, heat the raspberries with the brown sugar; keep 6 raspberries aside for decoration. Cook until the fruit turns into a compote the leave aside to cool down.
2. Beat the fresh cream until it turns into whipped cream. Cut the pineapple into small dice place in the bottom of each glass. Add 3 tablespoons of raspberry compote atop.
3. Melt white chocolate in a bain-marie. Add 2 tablespoons of whipped cream and mix thoroughly. Then gently add the remaining whipped cream so as to obtain a nice chocolate mousse. Pour the mousse over the raspberry compote in each verrine.
4. Refrigerate at least an hour before serving and decorate with a raspberry on top.

Courtesy of Tartine Jeanne