Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
11K 5/5 based on 2 reviews
Last modified on: October 11th 2023
Keywords for this recipe:For 2 people, you will need:
- 1
1 ml gelatin - 2
83 ml Blackcurrant coulis - 3
50 ml caster sugar - 4
50 ml liquid cream - 5
33 ml Mascarpone - 6
10 ml brown sugar - 7
33 ml Granola
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 5 min. | 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 min.
Stage 2 - 5 min.
Meanwhile, in a small saucepan over medium heat, pour in 83 ml Blackcurrant coulis and 50 ml caster sugar.
Mix well, and bring to approx. 60°C (140°F), no need to boil.
Mix well, and bring to approx. 60°C (140°F), no need to boil.
Stage 3 - 1 min.
Once the coulis is hot, turn off the heat and add the gelatine, pressing it into your hand.
Stage 4 - 1 min.
Stir to dissolve completely.
Place in the fridge to stand-by.
Place in the fridge to stand-by.
Stage 5 - 3 min.
Chantilly-mascarpone cream
In a small bowl, pour cold 50 ml liquid cream and 33 ml Mascarpone, then 10 ml brown sugar.
Stage 6 - 3 min.
Whip the mixture until it resembles whipped cream, which is very quick thanks to the mascarpone.
Stage 7 - 3 min.
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).
Stage 8 - 3 min.
Pour a layer of blackcurrant coulis, thickened by chilling.
Stage 9 - 4 min.
Finish with a layer of granola.
Stage 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.
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
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 741 Kcal or 3,102 Kj | 31 gr | 154 gr | 86 gr |
| 37 % | 12 % | 15 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 285 Kcal or 1,193 Kj | 12 gr | 59 gr | 33 gr |
| 14 % | 5 % | 6 % | 5 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 371 Kcal or 1,553 Kj | 15 gr | 77 gr | 43 gr |
| 19 % | 6 % | 7 % | 7 % |
How much will it cost?
- For 2 people : 1.45 €
- Per person : 0.73 €
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)
 | Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Blackcurrant, vanilla and lime verrine , Lemon creams, Fruit paste : Blackcurrant, Blackcurrant sorbet for Edith, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Pain perdu, Crème de foie gras, Caramelized pear custard tart, Risotto-style celeriac, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Mini palmiers, Mint and chocolate cream, Home-made terrine of foie gras, Pavlova, ... All |
 | Mascarpone: You can check-out other recipes which use it, like for example: Strawberry mousse with mascarpone, Leek and artichoke tart à la piémontaise, Strawberry, kiwi and mascarpone verrines, New tiramisu, Mascarpone fondant with two lemons, ... All |
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