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Crunchy blackcurrant and mascarpone cream verrine

Name: Crunchy blackcurrant and mascarpone cream verrine
Prep time: 19 min
Cook time: 5 min
Total time: 24 min
Yield: 6 people
Cuisine: French
Ingredients: 4 g gelatin; 250 g blackcurrant coulis; 150 g caster sugar; 150 g liquid cream; 100 g Mascarpone; 30 g brown sugar; 100 g granola

A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.

40 K 5/5 (2 reviews)454401

Duration

25 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

20 min.

Cooking

5 min.

All in all

25 min.

Preparation 20 min.

Cooking 5 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

Step 1 - ⌛ 1 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 1

Blackcurrant coulis

Soak 4 g gelatin in a bowl of cold water for 5 minutes to soften.

Step 2 - ⌛ 5 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 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.

Step 3 - ⌛ 1 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 3

Once the coulis is hot, turn off the heat and add the gelatine, pressing it into your hand.

Step 4 - ⌛ 1 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 4

Stir to dissolve completely.

Place in the fridge to stand-by.

Step 5 - ⌛ 3 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 5

Chantilly-mascarpone cream

In a small bowl, pour cold 150 g liquid cream and 100 g Mascarpone, then 30 g brown sugar.

Step 6 - ⌛ 3 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 6

Whip the mixture until it resembles whipped cream, which is very quick thanks to the mascarpone.

Step 7 - ⌛ 3 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 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).

Step 8 - ⌛ 3 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 8

Pour a layer of blackcurrant coulis, thickened by chilling.

Step 9 - ⌛ 4 min.

Crunchy blackcurrant and mascarpone cream verrine : Step 9

Finish with a layer of granola.

Step 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.

Keeping: To be enjoyed during the day.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=5 %	34 g RDI=13 %	15 g RDI=20 %	284 kcal RDI=14 %	1,189 kJ RDI=14 %
Per person	5 g RDI=7 %	45 g RDI=17 %	19 g RDI=26 %	371 kcal RDI=19 %	1,554 kJ RDI=19 %
Whole recipe	28 g RDI=43 %	269 g RDI=101 %	116 g RDI=158 %	2,226 kcal RDI=111 %	9,321 kJ RDI=111 %