Ingredients
Verrine Dessert
- 80 grams (2.8 ounces) milk
- 15 grams (0.53 ounces) sugar #1
- 10 grams (0.35 ounces) sugar #2
- 15 grams (0.53 ounces) butter
- Pinch of lemongrass
- 0.5 lime, juiced
- 75 grams (2.65 ounces) mango puree
- Nutmeg, to taste
- 60 grams (2.1 ounces) biscuit
- 30 grams (1.05 ounces) pasteurized yolk
- Pinch of salt
- 10 grams (0.35 ounces) cornstarch
- 50 grams (1.75 ounces) Greek yoghurt
- 7 grams (0.25 ounces) fresh ginger, peeled and chopped
- 15 grams (0.53 ounces) brown sugar
- 150 grams (5.3 ounces) whipping cream
Equipment
- Medium Saucepan
Perfect for dissolving sugars and boiling syrups. Opt for a heavy-bottomed pan for even heat distribution.
- Whisk
Useful for beating yolks into a light, fluffy texture. Consider using a balloon whisk for better aeration.
- Mixing Bowls
A variety of sizes will come in handy for different steps. Use glass or stainless steel for easier cleaning.
- Sieve
Essential for straining the syrup to keep your dessert smooth. Fine mesh works best.
- Hand Mixer or Stand Mixer
Makes whipping cream to dense peaks a breeze. If you have a stand mixer, it will save you some elbow grease.
- Verrines or Small Glasses
The perfect vessels for assembling your layered dessert. Ensure they are clear to showcase the beautiful layers.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Servings
Variations
Faq
- What is a verrine dessert?
A verrine dessert is a layered treat typically served in a small glass, showcasing different textures and flavors in each bite.
- Can I prepare this dessert in advance?
Yes, you can prepare the verrine dessert up to a day in advance and store it in the fridge until ready to serve.
- How do I prevent the whipped cream from deflating?
Make sure to whip the cream to stiff peaks and gently fold it into the layers; avoid overmixing to keep it airy.
- Can I use frozen mango puree?
Yes, but make sure to thaw it completely and drain any excess liquid to keep the consistency just right.
- How can I intensify the ginger flavor in the syrup?
Allow the chopped ginger to simmer in the syrup a bit longer, but keep an eye on it to avoid burning.
- Can I substitute the lime with lemon?
Absolutely, lemon can add a similar zesty brightness, though it will impart a slightly different flavor profile.