Verrine with pink biscuits : a summer breakfast

verrine with pink biscuits

Want to give a little freshness to your breakfast ? I propose you to discover my last recipe where I realize a verrine with pink biscuits of Reims. This breakfast gives a twist to my mornings – while keeping a touch of fun !

This recipe can also serve you for dessert. If so, I advise you to make smaller sizes of verrines.

verrine with pink biscuitsverrine with pink biscuits

Verrine with pink biscuits : the recipe

Ingredients for 2 large verrines

1 large pot of coconut yoghurt (vegan)

3 apples

2 nectarines

4 pink biscuits from Fossier

Crunchy muesli (recipe coming soon)


Vanilla powder

Some mint leaves for decoration

Wash, peel and chop apples and nectarines. Put them in a saucepan with a bottom of water and make compot over medium heat with a little vanilla powder (1/2 teaspoon). Once the fruits are melting, let cool.

Put the coconut yogurt in a large bowl and beat with a fork to lighten the texture. Add a little honey for sweetness (personally, I put 1/2 tablespoon).

Take the muesli and add the equivalent of 2 coarsely chopped pink biscuits. Mix.

In the verrine, place a pink biscuit at the bottom, then a layer of coconut yoghurt. Then add the fruit sauce and then yogurt again. Finish by sprinkling the muesli mix with the pink biscuits. Finish with a mint leaf.

Let cool for at least 1 hour before serving – this will allow the biscuit to soften and enjoy !

Other recipes with pink biscuits from Reims :


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