Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
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Last modified on: October 11th 2023
Keywords for this recipe:For 12 people, you will need:
- 1
8 g gelatin - 2
500 g Blackcurrant coulis - 3
300 g caster sugar - 4
300 g liquid cream - 5
200 g Mascarpone - 6
60 g brown sugar - 7
200 g Granola - Total weight: 1,568 grams
How long does 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 500 g Blackcurrant coulis and 300 g 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 300 g liquid cream and 200 g Mascarpone, then 60 g 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 |
| 3,379 Kcal or 14,147 Kj | 50 gr | 471 gr | 235 gr |
| 169 % | 19 % | 44 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 215 Kcal or 900 Kj | 3 gr | 30 gr | 15 gr |
| 11 % | 1 % | 3 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 282 Kcal or 1,181 Kj | 4 gr | 39 gr | 20 gr |
| 14 % | 2 % | 4 % | 3 % |
How much will it cost?
- For 12 people : 8.95 €
- 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: Pannacotta and blackcurrant crumble, Fruit paste : Blackcurrant, Blackcurrant jelly, Blackcurrant sorbet for Edith, Lemon creams, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, Liège waffles, Amandier (gluten-free almond cake), Blackberry and almond fondant tart, Citrus crunch, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Cervelle de Canut, Frozen Nougat, Roquefort sauce, Celeriac in cream and mustard sauce, ... All |
 | Granola: You can get more informations, or check-out other recipes which use it, for example: |
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