Crunchy blackcurrant and mascarpone cream verrine


Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
19 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: October 11th 2023
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 5 min.
All in all: 25 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 - 1 min.
Crunchy blackcurrant and mascarpone cream verrine

Blackcurrant coulis


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

Stage 2 - 5 min.
Crunchy blackcurrant and mascarpone cream verrine
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.

Stage 3 - 1 min.
Crunchy blackcurrant and mascarpone cream verrine
Once the coulis is hot, turn off the heat and add the gelatine, pressing it into your hand.

Stage 4 - 1 min.
Crunchy blackcurrant and mascarpone cream verrine
Stir to dissolve completely.

Place in the fridge to stand-by.

Stage 5 - 3 min.
Crunchy blackcurrant and mascarpone cream verrine

Chantilly-mascarpone cream


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

Stage 6 - 3 min.
Crunchy blackcurrant and mascarpone cream verrine
Whip the mixture until it resembles whipped cream, which is very quick thanks to the mascarpone.

Stage 7 - 3 min.
Crunchy blackcurrant and mascarpone cream verrine

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.
Crunchy blackcurrant and mascarpone cream verrine
Pour a layer of blackcurrant coulis, thickened by chilling.

Stage 9 - 4 min.
Crunchy blackcurrant and mascarpone cream verrine
Finish with a layer of granola.

Stage 10
Crunchy blackcurrant and mascarpone cream verrine
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: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %470 RDI=40 %260 RDI=40 %2,240 RDI=110 %9,360 RDI: 110 %
Per 100 g10 RDI=5 %60 RDI=6 %30 RDI=5 %290 RDI=10 %1,190 RDI: 10 %
Per person20 RDI=6 %80 RDI=7 %40 RDI=7 %370 RDI=20 %1,560 RDI: 20 %
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: Milk, Gluten, Nuts
How much will it cost?
  • For 6 people : 4.50 €
  • Per person : 0.75 €

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)
Blackcurrant coulis
Granola
Granola

You can get more informations, or check-out other recipes which use it, for example:

Other recipes you may also like
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017465 K4.2 2 hours 15 min.
Red rice pannequets
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
June 12th 2011237 K4 2 hours
Sarladaise potatoes
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
October 13th 2010245 K4.7 1 hour 25 min.
Lime (or lemon) curd
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
July 10th 2011163 K5 55 min.
Special Cheese and Walnut Sticks
Special Cheese and Walnut Sticks
These crusty mini-baguetttes are generously dotted with diced Comté cheese, toasted walnuts and fried bacon bits. They are ideal for slicing and serving as an aperitif snack.
October 24th 201781 K5 3 hours 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page