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.
136,8054.8/5 for 23 ratings
Last modified on: September 12th 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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 22 min. | 1 hour 9 min. |
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?
Step by step recipe
Stage 1 - 10 min.
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.
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.
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.
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.
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.
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.
Meanwhile, prepare or thaw 300 ml Blackcurrant coulis, which should be completely smooth in texture.
Stage 5 - 3 min.
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.
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.
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.
You can use a hand-mixer briefly for this if you wish, to ensure thorough mixing.
Stage 8 - 7 min.
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.
Pour a layer of blackcurrant coulis on top while this is still warm and sufficiently runny.
Stage 10 - 7 min.
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.
Nutritional information
How much will it cost?
- For 6 glasses : 4.02 €
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...More recipes?
This recipe uses (among others) | Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Gougères, Confectioner's custard (Crème pâtissière, or French pastry cream), Muffin dough, Loaf for "les filles'", ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, 4 pears salad with vanilla, Fruit coulis (fruit purée), Pear charlotte, Peach and blackcurrant coupe, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Lime meringue tart, Brownie, Half-cooked chocolate cake with raspberry coulis, Doughnuts, ... All |
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