Crunchy blackcurrant and mascarpone cream verrine

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
20 min.	5 min.	25 min.

Step by step recipe

1	Blackcurrant coulis Soak 4 g gelatin in a bowl of cold water for 5 minutes to soften.
2	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.
3	Once the coulis is hot, turn off the heat and add the gelatine, pressing it into your hand.
4	Stir to dissolve completely. Place in the fridge to stand-by.
5	Chantilly-mascarpone cream In a small bowl, pour cold 150 g liquid cream and 100 g Mascarpone, then 30 g brown sugar.
6	Whip the mixture until it resembles whipped cream, which is very quick thanks to the mascarpone.
7	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).
8	Pour a layer of blackcurrant coulis, thickened by chilling.
9	Finish with a layer of granola.
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.

---