strawberry yogurt verrine (la tartine gourmande)

Strawberry Yogurt Verrine

(For 4 glasses)

You need :

The yogurt:

• 2 cups plain yogurt
• 4 Tbsp brown cane sugar
• 1 tsp vanilla extract

The strawberries:

1 lb 2 oz strawberries, diced

2 Tbsp muscat

2/3 cup unsalted pistachios, in their shells

4 Tsp brown cane sugar

Zest of 2 limes and the juice

Mint, chopped

The raspberry sauce:

1 cup raspberry purée (or juice)/ or berry purée

1 Tbsp cornstarch, diluted in 2 Tbsp water

A few drops of lemon juice

Steps:

• Wash and dice the strawberries.
• Shell and chop the pistachios coarsely.
• Chop the mint.
• Mix the sugar, lime zest, lime juice, muscat in a small bowl.
• Add the strawberries. Place them in the fridge for 30 min to macerate.
• Mix the yogurt with the brown cane sugar and vanilla extract. Keep on the side.
• Heat the raspberry purée with a few drops of lemon.
• Dilute the cornstarch in a few Tbsp of cold water and add to the warm purée. Bring to a first boil and stir until it gets thicker. Let cool and divide between four glasses.
• Add the yogurt.
• Add the strawberries and serve.