It's delicious, it's easy to make and it looks really cute. These verrines are the perfect dessert for guests coming over, if you can resist eating them as your afternoon snack. Makes 4 verrines. INGREDIENTS Crumble -30 Gr Flour -30 Gr Oatmeal -30 Gr Brown sugar -30 Gr Butter -0.50 Tsp Baking powder Blueberries -150 Gr Frozen blueberries -1 Tsp Cornstarch -30 Ml Escuminac Maple syrup Chantilly -125 Ml Cream 35% -30 Ml Escuminac Maple syrup PREPARATION Preheat your oven at 365 °F Crumble In a bowl, combine the oats, flour, brown sugar and baking powder. Add the room-temperature butter, cut into small cubes. Mix to a crumble consistency. Bake at 185C / 365F. Every 4-5 min, using a spatula, stir the crumble onto the baking sheet, repeating 3 times, for a baking time of about 15 min. Blueberries Mix all the ingredients in a small saucepan and heat to boiling point. Leave to cool a little before pouring into verrines. Chantilly Remove a bowl of cream from the fridge and add the maple syrup. Using a whisk, whip the cream until stiff, being careful not to go too far. We're looking for a cream that holds together well. Once whipped, keep in the fridge. On the plate Place the blueberry compote in the bottom of your verrines, then add the crumble and finish with the maple whipped cream.This recipe comes from Ateliers et saveurs (ateliersetsaveurs.com) who graciously accepted that we share it after we tried and loved it.
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