Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
158,8844.8/5 for 23 ratings
Grade this recipe: Last modified on: September 12th 2010
For 6 glasses, you will need:
- 0
250 ml milk - 1
½ vanilla pod - 2
50 g caster sugar - 3
3 egg yolks - 4
20 g cornflour - 5
1 lime - 6
4 drops food colouring - 7
300 ml Blackcurrant coulis - 8 20 g caster sugar
- 9
2 g agar-agar - 10
200 ml Sugar syrup - Total weight: 1,014 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 22 min. | 1 hour 9 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered by a plastic film.Step by step recipe
Stage 1 - 10 min.
Prepare a confectioner's custard: pour 250 ml milk into a pan, add the ½ vanilla pod and bring to the boil.
As soon as the milk boils, add the zest of 1 lime. Remove from the heat, cover and leave to infuse 10 minutes.
As soon as the milk boils, add the zest of 1 lime. Remove from the heat, cover and leave to infuse 10 minutes.
Stage 2 - 10 min.
Prepare the custard by mixing together 50 g caster sugar and 3 egg yolks, then add 20 g cornflour and mix thoroughly.
Pour the hot milk onto this mixture and stir constantly until thoroughly mixed. Then pour it back into the pan through a sieve to remove the vanilla and lime zest.
Pour the hot milk onto this mixture and stir constantly until thoroughly mixed. Then pour it back into the pan through a sieve to remove the vanilla and lime zest.
Stage 3 - 7 min.
Cook as for a normal confectioner's custard, then stand the pan to cool in cold water, stirring occasionally to avoid a skin forming.
When the custard is still warm, add the juice of 1 lime and 4 drops food colouring (green), and beat vigourously.
Leave to cool completely, still with the pan in cold water.
When the custard is still warm, add the juice of 1 lime and 4 drops food colouring (green), and beat vigourously.
Leave to cool completely, still with the pan in cold water.
Stage 4 - 10 min.
Meanwhile, prepare or thaw 300 ml Blackcurrant coulis, which should be completely smooth in texture.
Stage 5 - 3 min.
Mix 20 g caster sugar with 2 g agar-agar. This is to help the agar-agar blend more easily with the syrup.
Stage 6 - 5 min.
Bring 200 ml Sugar syrup to a simmer and tip in the mixture of sugar and agar-agar while beating vigourously to mix.
Stage 7 - 5 min.
Then pour the hot syrup into the blackcurrant coulis and mix well.
You can use a hand-mixer briefly for this if you wish, to ensure thorough mixing.
You can use a hand-mixer briefly for this if you wish, to ensure thorough mixing.
Stage 8 - 7 min.
Begin assembling the verrines by putting a layer of cold (or barely warm) confectioner's custard in bottom of each glass. Use a forcing bag if possible, as this makes the job much easier.
Stage 9 - 5 min.
Pour a layer of blackcurrant coulis on top while this is still warm and sufficiently runny.
Stage 10 - 7 min.
Finish with a layer of whipped cream (chantilly), which you can dust with a little matcha green tea powder.
Remarks
If you wish to prepare the dessert in advance, this is not a problem for the 2 layers of lime and blackcurrant, but it's wise to prepare the whipped cream at the last minute; it's always better.
And to drink?
A slightly sweet wine, such as a white Côtes de Gascogne, like "Gros Manseng" from the Cassagnoles estate.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,220 Kcal or 5,108 Kj | 25 gr | 206 gr | 32 gr |
| 61 % | 10 % | 19 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 120 Kcal or 502 Kj | 3 gr | 20 gr | 3 gr |
| 6 % | 1 % | 2 % | <1 % |
| Per glass | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 203 Kcal or 850 Kj | 4 gr | 34 gr | 5 gr |
| 10 % | 2 % | 3 % | 1 % |
How much will it cost?
- For 6 glasses : 4.02 €
Note : These prices are only approximate.
Source
Home-made, but dedicated to Pol, who has not been able to taste this yet, but he will...More recipes?
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, Blackcurrant sorbet for Edith, Lemon creams, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Hamburger buns, How to heat milk without it catching on the bottom of the pan, Dipping bread with cheese, Crackers, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pear charlotte, Baked Alaska, Chocolate cream with a crunch, irish coffee mousse, Framboisier, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Mini palmiers, Two-coloured chocolate-orange tart, Doughnuts, Lime meringue tart, ... All |
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...217,985 284.2/5 for 32 ratings 7 days 15 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.134,915 34.3/5 for 6 ratings 7 hours
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.112,706 23.7/5 for 3 ratings 7 hours 54 min.
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.101,523 15/5 for 1 ratings 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-19)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question