And after the recipe of yesterday and today we return to the sweet strawberries with these verrine tempting and tasty. The base is composed of layers of verrine crumbled, cream white and very simple or greek yogurt, whipped cream and sugar, over many strawberries and caramel to give that extra touch to everything yet so gorgeous! Verrine These are perfect for maybe when you have to prepare for unexpected guests but also as a dessert for a nice Sunday lunch and you can replace the pasta with discs of sponge cake or crumble in short, what you have at home, who say they are greedy to the point right? Verrine Spring For 4 1 verrine Vicenzi pastry 300 g strawberries 2 greek yogurt 200 g cream caramel Hulalà Top Locksmiths Wash and cut strawberries into pieces and keep aside.
Place half of dough in each verrine crumbled by hand. Whip yogurt with the cream and sugar, and fill each glass and place in the refrigerator an hour. Just before serving, add the other half of pastry crumbs and fill each glass with strawberries and caramel previously cut ready. 
Place half of dough in each verrine crumbled by hand. Whip yogurt with the cream and sugar, and fill each glass and place in the refrigerator an hour. Just before serving, add the other half of pastry crumbs and fill each glass with strawberries and caramel previously cut ready.
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