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.
154,1874.8/5 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
| 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 % |
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: Pannacotta and blackcurrant crumble, Lemon creams, Blackcurrant sorbet for Edith, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Bechamel sauce, Almond tuiles, Crème brulée, Prune Far, Chocolate rolls (petits pains), ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Raspberry sorbet, Toasted flaked almonds, Peach and blackcurrant coupe, Pistachio tiramisu, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus syrup, Plain cake, Lemon and lime cakes, Buckwheat almond biscuits, Breton sablé biscuit dough, ... All |
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