Blackcurrant and chestnut verrines

A recipe from cooking-ez.com

For 6 pieces, you will need:

• 1 100 g Sweetcrust pastry (pâte sablée)
• 2 300 g Fruit crémeux
• 3 200 g Chestnut mousse in a whipper
• Total weight: 600 grams

Times:

Preparation	Resting	Start to finish
29 min.	40 min.	1 hour 9 min.

Step by step recipe

1	Roll out 100 g Sweetcrust pastry (pâte sablée) into a long rectangle and cut into strips about half an inch (1 cm) wide. Bake at 390°F (200°C) for 10 to 15 minutes. Set aside on a wire rack.
2	Divide the blackcurrant crémeux evenly between the glasses.
3	Leave to cool to room temperature, then refrigerate for half an hour.
4	Once the crémeux is cold and set, fill up the glasses with chestnut mousse.
5	Just before serving, stick a sablé biscuit into the top. Serve without delay.

Remarks

You can use a different fruit instead of blackcurrants in the crémeux, but do try to keep to something with a hint of acidity (raspberries, currants, etc.), to contrast with the chestnut flavour.

---