Cooking-ez.com

1,078 easy and fully explained recipes, with 11,815 photos and 77 videos

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.

156,9704.8/5 for 23 ratings

Grade this recipe:

Last modified on: September 12^th 2010

For 6 glasses, you will need:

1 250 ml milk
2 ½ vanilla pod
3 50 g caster sugar
4 3 egg yolks
5 20 g cornflour
6 1 lime
7 4 drops food colouring
8 300 ml Blackcurrant coulis
9 20 g caster sugar
10 2 g agar-agar
11 200 ml Sugar syrup
Total weight: 1,014 grams

Change those ingredients for: 2 glasses 3 glasses 6 glasses 12 glasses 18 glasses

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	22 min.	1 hour 9 min.

Keeping: 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

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,220 Kcal or 5,108 Kj	25 gr	206 gr	32 gr
61 %	10 %	19 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
120 Kcal or 502 Kj	3 gr	20 gr	3 gr
6 %	1 %	2 %	<1 %

Per glass
Energetic value	Proteins	Carbohydrates	Fats
203 Kcal or 850 Kj	4 gr	34 gr	5 gr
10 %	2 %	3 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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:

Source

Home-made, but dedicated to Pol, who has not been able to taste this yet, but he will...

More recipes?

This recipe uses (among others)

	Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Pannacotta and blackcurrant crumble, Blackcurrant sorbet for Edith, Lemon creams, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Crème caramel, Prune Far, Loaf for "les filles'", Mouna, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Strawberry sorbet, Brioche slices with almond cream, Passion fruit jellies, Melon with port sorbet, Framboisier, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Tatin apples with mascarpone cream, Macarons (the original French macaroons) , Blackberry and almond fondant tart, Crêpes Suzette, ... All

Other recipes you may also like

Gingerbread

Maybe this recipe will bring back memories.
63,8194.2/5 for 10 ratings 1 hour 4 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
212,993 284.1/5 for 31 ratings 7 days 15 min.

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
133,883 34.3/5 for 6 ratings 7 hours

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
110,733 23.7/5 for 3 ratings 7 hours 54 min.

Mexican ceviche

Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
100,910 15/5 for 1 ratings 3 hours 9 min.

News list of cooking-ez.com

Note: We'll never share your email 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 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.