RASPBERRY BISCUIT CUPS

Directions

For Cookie Crust:

1. Line a standard muffin pan with 6 cupcake liners and set aside.

2. Place cookies and freeze-dried raspberries in a blender or food processor. Pulse until you get fine crumbs.

3. Add melted butter and blend again until fully combined and texture resembles wet sand.

4. Spoon 2–3 tbsp of mixture into each liner. Use a spoon to firmly press crumbs down and slightly up sides to form a small “cup.”

5. Refrigerate while you prepare raspberry compote.

For Raspberry Compote:

1. In a small bowl, mix cornstarch and water until smooth and lump-free.

2. In a medium saucepan, combine raspberries, sugar, lemon juice and cornstarch mixture.

3. Cook over medium-high heat, stirring constantly, for about 5–8 minutes, until mixture comes to a boil and thickens.

4. Remove from heat and let cool for a few minutes. Add a splash of Vainilla Molina Clear. As it cools, compote will continue to thicken to a jam-like consistency.

5. Spoon 3–4 tbsp of compote evenly over each chilled cookie crust.

6. Refrigerate for at least 1 hour.

For White Chocolate Ganache:

1. Heat heavy cream until very hot but not boiling. Pour over chopped white chocolate.

2. Let sit for 3 minutes, then stir until smooth and glossy.

3. Spoon or pour a layer of ganache over raspberry compote.

4. Refrigerate for about 30 minutes, or until set.

For Whipped Cream & Assembly:

1. In a large bowl, beat cold heavy whipping cream, sugar and a splash of Vainilla Molina Clear until soft peaks form.

2. Top each dessert cup with a generous layer of whipped cream.

3. Garnish with a drizzle of white chocolate ganache, freeze-dried raspberries, fresh raspberries and mint leaves.

4. Enjoy!