Another year is going by, who likes getting older? I don’t and people who say they do, I am not sure they really mean it…yesterday was my birthday and I got up with a massive headache! So I still decided to treat myself thinking that one of those mini desserts, will make me feel better. When and if you make pain d’épices, you open the door to many preparations. I could not resist to make those mini desserts after I made pain d’épices. They’re not sweet, but very light and terribly delicious. Of course, they’re tiny so you can easily eat a few. That glass is actually about 2 inches tall, or a bit smaller, so with a few spoonful, you can finish it up.

Mini desserts are great for parties, you eat one and it’s not stuffy, no one likes the feeling of being stuffed (I don’t), the feeling of being satisfied is much more pleasant in my opinion. The mousse is so light and the fruity compote combined with spicy cake makes it the perfect trio.

Ingredients for 6 small verrines

For the Fromage blanc mousse

• 1 egg
• 1 tbs sugar
• 4 tbs fromage blanc or Fage Greek yogurt

For the peach compote

• 2 yellow peaches, peeled and cut in small cubes
• 1 tsp brown sugar (or to taste)
• a few drops of vanilla extract

For the pain d’épices – see recipe here

Preparation

For the mousse

Separate yolk from white and place in different containers. Add sugar to the yolks and beat until the mixture turns white and creamy and doubles volume. Beat the whites in a stiff consistency. Carefully add the whites to the yolk/fromage blanc mixture.

For the peach compote

Cook peaches with sugar and vanilla for about 15 min or until they turn soft and mushy. Let it cool down.

In a small glass, place one tbs or tsp (depending on the size of the glass) of crumbled pain d’épices, add 1 tps or tsp of peach compote, then add fromage blanc mousse. Repeat process twice until you reach top of the glass. Eat at room temperature or cold.