This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
35 K 5/5 (2 reviews)
25 min.
Easy
4.50 €
6 people
7 IngredientsLast modified on: October 11th 2023
For 6 people, you will need:
- 1
4 g gelatin - 2
250 g blackcurrant coulis - 3
150 g caster sugar - 4
150 g liquid cream - 5
100 g Mascarpone - 6
30 g brown sugar - 7
100 g granola - Total weight: 785 grams
Times for this recipe
Preparation: 20 min.
Cooking: 5 min.
All in all: 25 min.
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.
Stage 2 - ⌛ 5 min.
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.
Mix well, and bring to approx. 60°C (140°F), no need to boil.
Stage 3 - ⌛ 1 min.
Once the coulis is hot, turn off the heat and add the gelatine, pressing it into your hand.
Stage 4 - ⌛ 1 min.
Stir to dissolve completely.
Place in the fridge to stand-by.
Place in the fridge to stand-by.
Stage 5 - ⌛ 3 min.
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.
Whip the mixture until it resembles whipped cream, which is very quick thanks to the mascarpone.
Stage 7 - ⌛ 3 min.
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.
Pour a layer of blackcurrant coulis, thickened by chilling.
Stage 9 - ⌛ 4 min.
Finish with a layer of granola.
Stage 10
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.
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 recipe | 90 RDI=40 % | 470 RDI=40 % | 260 RDI=40 % | 2,240 RDI=110 % | 9,360 RDI: 110 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=6 % | 30 RDI=5 % | 290 RDI=10 % | 1,190 RDI: 10 % |
| Per person | 20 RDI=6 % | 80 RDI=7 % | 40 RDI=7 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 6 people : 4.50 €
- Per person : 0.75 €
Change currency:
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)
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Pannacotta and blackcurrant crumble, Fruit paste : Blackcurrant, Blackcurrant, vanilla and lime verrine , Blackcurrant jelly, Blackcurrant sorbet for Edith, ... See them all 6
Caster sugar
Like these other recipes: Apricot and pistachio clafoutis, Caramelized apple and walnut cake, Panna cotta, You should not leave egg yolks in contact with sugar, Cranachan, ... See them all 377
Liquid cream
Like these other recipes: Pork and mushroom duo, Creamy rice with green asparagus and sorrel , Moist chocolate cake, Filet mignon with asparagus, Hearty potato and ham gratin, ... See them all 174
Mascarpone
Like these other recipes: Framboisier, Strawberry mousse with mascarpone, Pear and strawberry verrine with tiramisu cream, Risotto with zucchinis and cherry tomatoes, Leek and artichoke tart à la piémontaise, ... See them all 21
Other recipes you may also like
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019403 K4 1 hour 20 min.
Dandelion flower jelly
With dandelion flowers and a hint of lemon, here's how to make a delicate and surprising jelly, which in franche-comté (eastern France) is called "cramaillote", or sometimes "dandelion honey". April 27th 202523 K 1 1 hour 50 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010247 K5 2 hours 30 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019413 K4.5 4 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a 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 e-mail address 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.