Blackcurrant and chestnut verrines
Blackcurrants and chestnuts and go together really well, as the tang of the one balances the gentle sweetness of the other.
Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
37 K
1 hour 9 min.
Easy
3 pieces
3 IngredientsLast modified on: November 1st 2020
For 3 pieces, you will need:
- 1
1.8 oz sweetcrust pastry (pâte sablée) - 2
5.3 oz fruit crémeux - 3
3.5 oz chestnut mousse in a whipper
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 40 min.
All in all: 1 hour 9 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 - 20 min.
Roll out 1.8 oz 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.
Bake at 390°F (200°C) for 10 to 15 minutes.
Set aside on a wire rack.
Stage 2 - 3 min.
Divide the blackcurrant crémeux evenly between the glasses.
Stage 3 - 40 min.
Leave to cool to room temperature, then refrigerate for half an hour.
Stage 4 - 3 min.
Once the crémeux is cold and set, fill up the glasses with chestnut mousse.
Stage 5 - 3 min.
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.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 740 RDI=70 % | 340 RDI=50 % | 3,900 RDI=200 % | 16,330 RDI: 200 % |
| Per 100 g | 20 RDI=9 % | 250 RDI=20 % | 110 RDI=20 % | 1,300 RDI=70 % | 5,440 RDI: 70 % |
| Per piece | 20 RDI=9 % | 250 RDI=20 % | 110 RDI=20 % | 1,300 RDI=70 % | 5,440 RDI: 70 % |
How much will it cost?
- For 3 pieces : 1.70 €
- Per piece : 0.60 €
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)
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Raspberry tart, Breton strawberry and verbena tart, Apple and blackcurrant tarts, Little blackcurrant and vineyard peach sablé tarts , ... See them all 5
Chestnut mousse in a whipper
You can get more informations, or check-out other recipes which use it, for example:
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Hazelnut and chocolate biscuits, Exotic fruit tart, Apricot and almond cream tart, Tatin apple diplomat tart, ... See them all 43
Other recipes you may also like
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.March 17th 201965 K 1 hour 45 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018380 K 14 1 day 1 hour 25 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010296 K 14.2 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.