Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
18 K 5/5 (2 reviews)
25 min.
Easy
18 people
7 IngredientsLast modified on: October 11th 2023
For 18 people, you will need:
- 1
0.4 oz gelatin - 2
1 lb + 10.4 oz blackcurrant coulis - 3
15.8 oz caster sugar - 4
15.8 oz liquid cream - 5
10.6 oz Mascarpone - 6
3.2 oz brown sugar - 7
10.6 oz granola
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 5 min.
All in all: 25 min.
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.
Stage 2 - 5 min.
Meanwhile, in a small saucepan over medium heat, pour in 1 lb + 10.4 oz blackcurrant coulis and 15.8 oz 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 15.8 oz liquid cream and 10.6 oz Mascarpone, then 3.2 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 1,400 RDI=130 % | 780 RDI=120 % | 6,710 RDI=340 % | 28,080 RDI: 340 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=6 % | 30 RDI=5 % | 290 RDI=10 % | 1,190 RDI: 10 % |
| Per person | 20 RDI=6 % | 80 RDI=7 % | 40 RDI=7 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 18 people : 13.45 €
- 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
You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Fruit paste : Blackcurrant, Blackcurrant jelly, Blackcurrant sorbet for Edith, Blackcurrant, vanilla and lime verrine , ... See them all 6
Caster sugar
Like these other recipes: Apple Tatin Terrine, Caramelized brioche with pear and kiwi, Little apple and verbena tarts, Clementine cake, Oaty walnut cake , ... See them all 357
Liquid cream
Like these other recipes: Asparagus "en petit pois", Creamy spinach and potato gratin, Eggs en Cocotte à la Française, Pain perdu, Apricot fool, ... See them all 167
Mascarpone
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Pea risotto "Mantecare", Tiramisu, Framboisier, New tiramisu, ... See them all 15
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