Recette facile : île flottante framboises et verveine - 750g

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Whisk egg whites in a clean bowl until soft peaks form.

Gradually add sugar while continuing to whisk until stiff peaks form.

Spoon dollops of meringue onto a baking sheet lined with parchment paper.

Bake meringues in a preheated oven until lightly golden, about 1 hour.

Meanwhile, heat milk with vanilla extract in a saucepan until just simmering.

Remove from heat and let cool slightly, then whisk in verbena leaves.

Strain the milk mixture to remove verbena leaves and set aside.

In another bowl, whip heavy cream until soft peaks form.

Gently fold whipped cream into the cooled milk mixture until well combined.

To serve, place meringue on a plate and spoon verbena cream around it.

Top with fresh raspberries and drizzle with additional sugar syrup if desired.

Cooking Techniques

Spice Level:

Allergens