Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
7,406 2 5
Last modified on: October 11th 2023
Keywords for this recipe:For 18 people, you will need:
- 1
12 g gelatin - 2
750 g Blackcurrant coulis - 3
450 g caster sugar - 4
450 g liquid cream - 5
300 g Mascarpone - 6
90 g brown sugar - 7
300 g Granola - Total weight: 2,352 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 5 min. | 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 min.
Stage 2 - 5 min.
Meanwhile, in a small saucepan over medium heat, pour in 750 g Blackcurrant coulis and 450 g caster sugar.
Mix well, and bring to approx. 60°C (140°F), no need to boil.
Mix well, and bring to approx. 60°C (140°F), no need to boil.
Stage 3 - 1 min.
Once the coulis is hot, turn off the heat and add the gelatine, pressing it into your hand.
Stage 4 - 1 min.
Stir to dissolve completely.
Place in the fridge to stand-by.
Place in the fridge to stand-by.
Stage 5 - 3 min.
Chantilly-mascarpone cream
In a small bowl, pour cold 450 g liquid cream and 300 g Mascarpone, then 90 g brown sugar.
Stage 6 - 3 min.
Whip the mixture until it resembles whipped cream, which is very quick thanks to the mascarpone.
Stage 7 - 3 min.
Assembly
Check that the blackcurrant coulis has thickened, it should have the texture of a jam. If it hasn't, put it back in the fridge and wait.
If it's ready, start assembling by placing a layer of cream in each verrine (a piping bag is ideal for this).
Stage 8 - 3 min.
Pour a layer of blackcurrant coulis, thickened by chilling.
Stage 9 - 4 min.
Finish with a layer of granola.
Stage 10
Put back in the fridge if not serving immediately.
Remarks
You can swap the layers of blackcurrant and crème, but it's better to leave the granola on top.
You can adapt this recipe by replacing the blackcurrant coulis with another fruit, if possible a slightly tart one, such as raspberry, strawberry, apricot, etc.
You can adapt this recipe by replacing the blackcurrant coulis with another fruit, if possible a slightly tart one, such as raspberry, strawberry, apricot, etc.
Keeping
To be enjoyed during the day.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,068 Kcal or 21,219 Kj | 75 gr | 706 gr | 353 gr |
| 253 % | 29 % | 67 % | 53 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 215 Kcal or 900 Kj | 3 gr | 30 gr | 15 gr |
| 11 % | 1 % | 3 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 282 Kcal or 1,181 Kj | 4 gr | 39 gr | 20 gr |
| 14 % | 2 % | 4 % | 3 % |
How much will it cost?
- For 18 people : 13.42 €
- Per person : 0.75 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Blackcurrant sorbet for Edith, Blackcurrant, vanilla and lime verrine , Fruit paste : Blackcurrant, Lemon creams, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Pogne de Romans, Croissant dough apples, Caramelized apple rice pudding, Quince compote, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Artichoke hearts forestier , Lemon and lime cakes, Apple and almond gratin, Curried mussels with cabbage, ... All |
 | Mascarpone: You can check-out other recipes which use it, like for example: Tiramisu, Framboisier, Brussels sprouts à la Lombarde, New tiramisu, Amandier (gluten-free almond cake), ... All |
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.520K4.5 1 hour 4 min. February 13th 2022
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...373K5 2 hours 53 min. June 12th 2011
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.293K4 1 hour 10 min. June 11th 2011
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...332K 15 2 hours 32 min. May 20th 2015
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-19)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.