1,490 easy and fully explained recipes, with +66K photos and 78 videos

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.

35 K

1 hour 9 min. difficulté

Easy

3.35 €

2 pieces

3 Ingredients

Last modified on: November 1^st 2020

For this recipe: I want to make it (346×) I made it (359×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 pieces, you will need:

1 1.2 oz sweetcrust pastry (pâte sablée)
2 3.5 oz fruit crémeux
3 2.5 oz chestnut mousse in a whipper

Change these quantities to make:

2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Resting: 40 min.

All in all: 1 hour 9 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 - 20 min.

Roll out 1.2 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.

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	50 RDI=20 %	500 RDI=50 %	230 RDI=40 %	2,710 RDI=140 %	11,330 RDI: 140 %
Per 100 g	20 RDI=9 %	240 RDI=20 %	110 RDI=20 %	1,320 RDI=70 %	5,530 RDI: 70 %
Per piece	20 RDI=9 %	250 RDI=20 %	120 RDI=20 %	1,350 RDI=70 %	5,670 RDI: 70 %

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: Gluten, Milk, egg, Nuts

How much will it cost?

For 2 pieces : 1.15 €
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, Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, Apple and blackcurrant 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: Chocolate tart, Tarte Jurassienne, Pear and lime meringue pie, Parisian-style chocolate custard tart, Apple-almond shortbread tart, ... See them all 43

Other recipes you may also like

Beurre d'escargot

Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
November 7^th 201870 K3 55 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 15^th 20182.77 M 23.4 40 min.

Poached eggs

Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8^th 2013316 K5 2 hours 40 min.

Cauliflower tabouleh

In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
April 22^th 2012128 K4.1 1 hour 40 min.

Pork medallions with "full" turnips

This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
December 30^th 201955 K4.7 1 hour 4 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.