Crunchy blackcurrant and mascarpone cream verrine


Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
16 K 5/5 (2 reviews)
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Last modified on: October 11th 2023
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 5 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Crunchy blackcurrant and mascarpone cream verrine

Blackcurrant coulis


Soak 4 g gelatin in a bowl of cold water for 5 minutes to soften.

Stage 2 - 5 min.
Crunchy blackcurrant and mascarpone cream verrine
Meanwhile, in a small saucepan over medium heat, pour in 250 g blackcurrant coulis and 150 g caster sugar.

Mix well, and bring to approx. 60°C (140°F), no need to boil.

Stage 3 - 1 min.
Crunchy blackcurrant and mascarpone cream verrine
Once the coulis is hot, turn off the heat and add the gelatine, pressing it into your hand.

Stage 4 - 1 min.
Crunchy blackcurrant and mascarpone cream verrine
Stir to dissolve completely.

Place in the fridge to stand-by.

Stage 5 - 3 min.
Crunchy blackcurrant and mascarpone cream verrine

Chantilly-mascarpone cream


In a small bowl, pour cold 150 g liquid cream and 100 g Mascarpone, then 30 g brown sugar.

Stage 6 - 3 min.
Crunchy blackcurrant and mascarpone cream verrine
Whip the mixture until it resembles whipped cream, which is very quick thanks to the mascarpone.

Stage 7 - 3 min.
Crunchy blackcurrant and mascarpone cream verrine

Assembly


Check that the blackcurrant coulis has thickened, it should have the texture of a jam. If it hasn't, put it back in the fridge and wait.

If it's ready, start assembling by placing a layer of cream in each verrine (a piping bag is ideal for this).

Stage 8 - 3 min.
Crunchy blackcurrant and mascarpone cream verrine
Pour a layer of blackcurrant coulis, thickened by chilling.

Stage 9 - 4 min.
Crunchy blackcurrant and mascarpone cream verrine
Finish with a layer of granola.

Stage 10
Crunchy blackcurrant and mascarpone cream verrine
Put back in the fridge if not serving immediately.
Remarks
You can swap the layers of blackcurrant and crème, but it's better to leave the granola on top.

You can adapt this recipe by replacing the blackcurrant coulis with another fruit, if possible a slightly tart one, such as raspberry, strawberry, apricot, etc.
Keeping: To be enjoyed during the day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %470 RDI=40 %260 RDI=40 %2,240 RDI=110 %9,360 RDI: 110 %
Per 100 g10 RDI=5 %60 RDI=6 %30 RDI=5 %290 RDI=10 %1,190 RDI: 10 %
Per person20 RDI=6 %80 RDI=7 %40 RDI=7 %370 RDI=20 %1,560 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, Nuts
How much will it cost?
  • For 6 people : 4.50 €
  • Per person : 0.75 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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