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 6 people, you will need:
- 1
4 ml gelatin - 2
250 ml Blackcurrant coulis - 3
150 ml caster sugar - 4
150 ml liquid cream - 5
100 ml Mascarpone - 6
30 ml brown sugar - 7
100 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 250 ml Blackcurrant coulis and 150 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 150 ml liquid cream and 100 ml Mascarpone, then 30 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 |
| 2,235 Kcal or 9,357 Kj | 94 gr | 466 gr | 261 gr |
| 112 % | 36 % | 44 % | 39 % |
| 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 |
| 373 Kcal or 1,562 Kj | 16 gr | 78 gr | 43 gr |
| 19 % | 6 % | 7 % | 7 % |
How much will it cost?
- For 6 people : 4.47 €
- Per person : 0.75 €
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 sorbet for Edith, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , Fruit paste : Blackcurrant, Lemon creams, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little chocolate and hazelnut fondants, Little apple turnovers with almonds and raisins, You should not leave egg yolks in contact with sugar, Biscuit de Savoie sponge cake, Crème brulée, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Bisto-style canapés, Toffee apple upside-down cake, Pork escalope with mushrooms and sage cream, Blackberry and almond fondant tart, ... All |
 | Granola: You can get more informations, or check-out other recipes which use it, for example: |
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