Using an electric mixer, beat the eggs and sugar until frothy, then fold in the mascarpone. Place in the refrigerator to cool.
In a small saucepan, heat the honey and the diced mango for a few minutes. Remove the pan from the heat and spoon out the mango pieces. Set aside. Add the thyme to the honey and let sit.
Put 1 1/2 cups (375 mL) of the mango in a blender and purée. Refrigerate the purée and the remaining diced mango until cool.
Use a piping bag to fill the verrine glasses with alternating layers of the mascarpone mixture, the mango purée, the diced mango and the honey. Refrigerate for one hour before serving. It's recommended you use glasses (verrines) the size of a 1/2 cup (125 mL).
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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