This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
210 K 4.8/5 (23 reviews)
1 hour 9 min.
Easy
4.05 €
6 glasses
11 IngredientsLast modified on: September 12th 2010
For 6 glasses, you will need:
- 1
250 ml milk - 2
½ vanilla pod - 3
50 g caster sugar - 4
3 egg yolks - 5
20 g cornflour - 6
1 lime - 7
4 drops food colouring - 8
300 ml blackcurrant coulis - 9 20 g caster sugar
- 10
2 g agar-agar - 11
200 ml sugar syrup - Total weight: 1,015 grams
Times for this recipe
Preparation: 50 min.
Cooking: 25 min.
All in all: 1 hour 9 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 - ⌛ 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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home-made, but dedicated to Pol, who has not been able to taste this yet, but he will...
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 28 RDI=44 % | 2,144 RDI=809 % | 32 RDI=44 % | 8,982 RDI=449 % | 37,606 RDI: 449 % |
| Per 100 g | 2 RDI=4 % | 211 RDI=80 % | 3 RDI=4 % | 886 RDI=44 % | 3,711 RDI: 44 % |
| Per glass | 4 RDI=7 % | 357 RDI=135 % | 5 RDI=7 % | 1,497 RDI=75 % | 6,268 RDI: 75 % |
How much will it cost?
- For 6 glasses : 4.05 €
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: Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant jelly, Fruit paste : Blackcurrant, Pannacotta and blackcurrant crumble, Lemon creams, ... See them all 6
Milk
Like these other recipes: Bechamel sauce, Polenta, Chocolate-verbena cream, Invisible apple cake, Loaf for "les filles'", ... See them all 67
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant coupe, Peach and mint salad , Pistachio tiramisu, Strawberry sorbet, Fruit coulis (fruit purée), ... See them all 27
Caster sugar
Like these other recipes: Gâteau Nantais, Doughnuts, Half-cooked chocolate cake with raspberry coulis, Invisible apple cake, Kouign-amann, ... See them all 377
Other recipes you may also like
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too! September 11th 2019134 K3 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016259 K4.4 2 hours 2 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.