ingredients

Approx. 200 g unsalted gingerbread
1 big pear
1 Boursin (150 g) "cranberry and pepper"
Lemon juice
tsp. to c. crushed pink berries wholesale

Steps

Step 1

Line a small cake tin (9.5 x 17 cm) with cling film. Cut the gingerbread into thin slices, line the bottom and sides of the mold (adjust the slices if necessary).

2nd step

Peel, seed, cut the diced pear, roll them in the lemon. Sow half in the mold. Work the Boursin with the fork to soften it with half of the pink berries and, if necessary, with a little lemon with pear reclaimed. Spread half on the pear. Cover with a thin layer of gingerbread, pear, Boursin, then gingerbread. Press a little to tamp. Place at least 1 hour in the fridge.

Step 3

To serve: go back to unmold. Take off the film. Slice, sow pink berries.

tips

Boursin. The same recipe is delicious with Boursin pepper or Boursin fig and walnuts mixed with a little fine mignonette.

Gingerbread . We preferred honey-flavored gingerbread (51% honey) from Les Saveurs U range (U-stores), in 250 g un-sliced ​​package.