Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos


Blackcurrant, vanilla and lime verrine

Blackcurrant, vanilla and lime verrine

Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.

133,624 4.8/5

Grade this recipe :

Last modified on: September 12th 2010

For 6 glasses, you will need:

How long does it take?

PreparationCookingStart to finish
47 min.22 min.1 hour 9 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Blackcurrant, vanilla and lime verrine  : Photo of step #1Prepare a confectioner's custard: pour 250 ml milk into a pan, add the ½ vanilla pod and bring to the boil.

As soon as the milk boils, add the zest of 1 lime. Remove from the heat, cover and leave to infuse 10 minutes.
10 min.
2 Blackcurrant, vanilla and lime verrine  : Photo of step #2Prepare the custard by mixing together 50 g caster sugar and 3 egg yolks, then add 20 g cornflour and mix thoroughly.

Pour the hot milk onto this mixture and stir constantly until thoroughly mixed. Then pour it back into the pan through a sieve to remove the vanilla and lime zest.
10 min.
3 Blackcurrant, vanilla and lime verrine  : Photo of step #3Cook as for a normal confectioner's custard, then stand the pan to cool in cold water, stirring occasionally to avoid a skin forming.

When the custard is still warm, add the juice of 1 lime and 4 drops food colouring (green), and beat vigourously.

Leave to cool completely, still with the pan in cold water.
7 min.
4 Blackcurrant, vanilla and lime verrine  : Photo of step #4Meanwhile, prepare or thaw 300 ml Blackcurrant coulis, which should be completely smooth in texture. 10 min.
5 Blackcurrant, vanilla and lime verrine  : Photo of step #5Mix 20 g caster sugar with 2 g agar-agar. This is to help the agar-agar blend more easily with the syrup. 3 min.
6 Blackcurrant, vanilla and lime verrine  : Photo of step #6Bring 200 ml Sugar syrup to a simmer and tip in the mixture of sugar and agar-agar while beating vigourously to mix. 5 min.
7 Blackcurrant, vanilla and lime verrine  : Photo of step #7Then pour the hot syrup into the blackcurrant coulis and mix well.

You can use a hand-mixer briefly for this if you wish, to ensure thorough mixing.
5 min.
8 Blackcurrant, vanilla and lime verrine  : Photo of step #8Begin assembling the verrines by putting a layer of cold (or barely warm) confectioner's custard in bottom of each glass. Use a forcing bag if possible, as this makes the job much easier. 7 min.
9 Blackcurrant, vanilla and lime verrine  : Photo of step #9Pour a layer of blackcurrant coulis on top while this is still warm and sufficiently runny. 5 min.
10 Blackcurrant, vanilla and lime verrine  : Photo of step #10Finish with a layer of whipped cream (chantilly), which you can dust with a little matcha green tea powder. 7 min.

Remarks

If you wish to prepare the dessert in advance, this is not a problem for the 2 layers of lime and blackcurrant, but it's wise to prepare the whipped cream at the last minute; it's always better.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
138228 gr245 gr32 gr
69 %11 %23 %5 %
Per 100 g
CaloriesProteins CarbohydratesFats
1363 gr24 gr3 gr
7 %1 %2 %<1 %
Per glass
CaloriesProteins CarbohydratesFats
2304 gr40 gr5 gr
12 %2 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 glasses : 4.02 €

Note : These prices are only approximate.

Change currency:

And to drink?: A slightly sweet wine, such as a white Côtes de Gascogne, like "Gros Manseng" from the Cassagnoles estate.
Source: Home-made, but dedicated to Pol, who has not been able to taste this yet, but he will...
Grade this recipe :

More recipes?

This recipe use (among others)
Blackcurrant coulisBlackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Lemon creams, Pannacotta and blackcurrant crumble, ... [All]
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Crackers, Chocolate cream, Nantes Tourton, Gougères, ... [All]
Sugar syrupSugar syrup: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Pistachio tiramisu, Blackcurrant sorbet for Edith, Passion fruit jellies, Toasted flaked almonds, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Breton sablé biscuit dough, Nanou's chocolate cake, Fraisier (French strawberry cake), Tiramisu, ... [All]

visitors have also looked at

Gingerbread
Gingerbread
Natural leaven
Natural leaven
New leavened bread
New leavened bread
Pâté de campagne
Pâté de campagne
Mexican ceviche
Mexican ceviche

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page