Blackcurrant, vanilla and lime verrine

Step by step recipe:

  1. 10 min.Blackcurrant, vanilla and lime verrine  : Photo of step #1
    Prepare 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.
  2. 10 min.Blackcurrant, vanilla and lime verrine  : Photo of step #2
    Prepare 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.
  3. 7 min.Blackcurrant, vanilla and lime verrine  : Photo of step #3
    Cook 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.
  4. 10 min.Blackcurrant, vanilla and lime verrine  : Photo of step #4
    Meanwhile, prepare or thaw 300 ml Blackcurrant coulis, which should be completely smooth in texture.
  5. 3 min.Blackcurrant, vanilla and lime verrine  : Photo of step #5
    Mix 20 g caster sugar with 2 g agar-agar. This is to help the agar-agar blend more easily with the syrup.
  6. 5 min.Blackcurrant, vanilla and lime verrine  : Photo of step #6
    Bring 200 ml Sugar syrup to a simmer and tip in the mixture of sugar and agar-agar while beating vigourously to mix.
  7. 5 min.Blackcurrant, vanilla and lime verrine  : Photo of step #7
    Then 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.
  8. 7 min.Blackcurrant, vanilla and lime verrine  : Photo of step #8
    Begin 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.
  9. 5 min.Blackcurrant, vanilla and lime verrine  : Photo of step #9
    Pour a layer of blackcurrant coulis on top while this is still warm and sufficiently runny.
  10. 7 min.Blackcurrant, vanilla and lime verrine  : Photo of step #10
    Finish with a layer of whipped cream (chantilly), which you can dust with a little matcha green tea powder.

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.

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...

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