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.
30 K
1 hour 9 min.
Easy
18 pieces
3 IngredientsLast modified on: November 1st 2020
For 18 pieces, you will need:
- 1
10.6 oz Sweetcrust pastry (pâte sablée) - 2
1 lb + 15.7 oz Fruit crémeux - 3
1 lb + 5.1 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 10.6 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 | 430 RDI=160 % | 4,420 RDI=420 % | 2,020 RDI=310 % | 23,400 RDI=1,170 % | 97,960 RDI: 1,170 % |
| 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 18 pieces : 10.00 €
- 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 strawberry and verbena tart, Raspberry tart, Breton apple and rhubarb 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: Plum tart, How to make a good pastry tart case , Lemon and lime custard tart, Bounty-style tart for Alison, Apricot and almond cream tart, ... See them all 42
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