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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 11^th 2023

Keywords for this recipe:

For 18 people, you will need:

1 12 g gelatin
2 750 g Blackcurrant coulis
3 450 g caster sugar
4 450 g liquid cream
5 300 g Mascarpone
6 90 g brown sugar
7 300 g Granola
Total weight: 2,352 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	5 min.	24 min.

At what time:

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Step by step recipe

Stage 1 - 1 min.

Crunchy blackcurrant and mascarpone cream verrine

Blackcurrant coulis

Soak 12 g gelatin in a bowl of cold water for 5 minutes to soften.

Stage 2 - 5 min.

Meanwhile, in a small saucepan over medium heat, pour in 750 g Blackcurrant coulis and 450 g caster sugar.

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.

Stage 5 - 3 min.

Chantilly-mascarpone cream

In a small bowl, pour cold 450 g liquid cream and 300 g Mascarpone, then 90 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.

Keeping

To be enjoyed during the day.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,706 Kcal or 28,077 Kj	281 gr	1,397 gr	782 gr
335 %	108 %	132 %	118 %

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Nuts

How much will it cost?

For 18 people : 13.42 €
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: Fruit paste : Blackcurrant, Blackcurrant jelly, Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Lemon tart, Angevin plum pâté, Plum tart, Pancake batter, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Spicy mustard cauliflower cheese, Cervelle de Canut, Creamy asparagus and meat timbale, Pistachio panna cotta with custard, Panna cotta, ... All
	Mascarpone: You can check-out other recipes which use it, like for example: Framboisier, Leek and artichoke tart à la piémontaise, Mascarpone fondant with two lemons, Tatin apples with mascarpone cream, Brussels sprouts à la Lombarde, ... All

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