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


  • 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.


Step 1

1. **Boil the Syrup**: Dissolve the brown sugar and sugar #1 in a saucepan with 70 grams (2.45 ounces) of water, juice from half a lime, lemongrass, and chopped ginger. Boil the syrup for about a minute, then remove from the heat and let it cool. Strain it afterwards.Tip: Strain the syrup using a fine mesh sieve to ensure a smooth consistency.

Step 2

2. **Prepare Custard**: In a bowl, beat the egg yolk with sugar #2 and a pinch of salt until light and fluffy. Add the cornstarch and stir well. Gradually add the heated milk while stirring continuously, then cook the mixture for about 1 minute until thickened. Mix in the butter until smooth, then let it cool completely before combining with the Greek yoghurt.Tip: Constant stirring helps prevent lumps from forming.

Step 3

3. **Mango Puree Mix**: Mix the mango puree with a pinch of nutmeg.Tip: Adjust the amount of nutmeg to your taste preference.

Step 4

4. **Whip the Cream**: Whip the cream until it forms dense peaks.Tip: For best results, chill the bowl and beaters before whipping the cream.

Step 5

5. **Assemble Verrines**: In 3 serving glasses (verrines), layer the whipped cream, yoghurt custard, mango puree, and sliced biscuit soaked in the ginger syrup, alternating until the glasses are full.Tip: Start with a layer of biscuit at the bottom for a solid base.

Step 6

6. **Refrigerate and Decorate**: Let the assembled desserts rest in the fridge for at least 1 hour. Decorate with lime slices if desired before serving.Tip: Longer refrigeration can enhance the flavors blending together.


Picture this: a sunny afternoon, friends lounging in the backyard, and you serving up these stunning Verrine desserts. The tartness of the lime cuts through the rich sweetness of the mango puree, while the ginger syrup adds a surprising zing. Pair these parfait-like treats with a refreshing iced tea or a light, bubbly Prosecco to elevate your brunch or picnic to the next level. If you're feeling adventurous, garnish each verrine with a twist of lime zest and a sprinkle of chopped fresh mint for a pop of color and extra freshness. These desserts are not just a feast for the palate but also a visual delight, perfect for impressing your food-loving friends!


For a gluten-free version, simply replace the biscuit with a gluten-free alternative. Look for brands that are certified gluten-free to ensure there's no cross-contamination. To make this recipe vegan, swap out the dairy milk for almond milk and use coconut yoghurt instead of Greek yoghurt. You can substitute the butter with a plant-based spread, and instead of pasteurized yolk, consider using a vegan egg replacer or 1 tablespoon of cornstarch mixed with 2 tablespoons of water. For the whipped cream, opt for a coconut or soy-based version. These substitutions will keep the layers creamy and delicious without compromising on the taste!


  • 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.

Nutrition facts

Spicy mango & lime verrine dessert
Recipe Yield:3 servings
Calories:Approx. 375 calories per serving
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:30g