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.
189 K 4.8/5 (23 reviews)
1 hour 9 min.
Easy
3 glasses
11 IngredientsLast modified on: September 12th 2010
For 3 glasses, you will need:
- 1
2⁄3 cup Milk - 2
¼ vanilla pod - 3
2 tablespoons caster sugar - 4
2 egg yolk - 5
½ tablespoon cornflour - 6
½ lime - 7
2 drops food colouring - 8
2⁄3 cup Blackcurrant coulis - 9 1 tablespoon caster sugar
- 10
¼ teaspoon agar-agar - 11
½ cup Sugar syrup
Change these quantities to make:
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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 2⁄3 cup Milk into a pan, add the ¼ vanilla pod and bring to the boil.
As soon as the milk boils, add the zest of ½ lime. Remove from the heat, cover and leave to infuse 10 minutes.
As soon as the milk boils, add the zest of ½ lime. Remove from the heat, cover and leave to infuse 10 minutes.
Stage 2 - 10 min.
Prepare the custard by mixing together 2 tablespoons caster sugar and 2 egg yolk, then add ½ tablespoon 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 ½ lime and 2 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 ½ lime and 2 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 2⁄3 cup Blackcurrant coulis, which should be completely smooth in texture.
Stage 5 - 3 min.
Mix 1 tablespoon caster sugar with ¼ teaspoon agar-agar. This is to help the agar-agar blend more easily with the syrup.
Stage 6 - 5 min.
Bring ½ cup 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 | 10 RDI=5 % | 1,070 RDI=100 % | 20 RDI=2 % | 4,490 RDI=230 % | 18,800 RDI: 230 % |
| Per 100 g | 2 RDI=1 % | 210 RDI=20 % | 3 RDI=0 % | 890 RDI=40 % | 3,710 RDI: 40 % |
| Per glass | 4 RDI=2 % | 360 RDI=30 % | 5 RDI=1 % | 1,500 RDI=80 % | 6,270 RDI: 80 % |
How much will it cost?
- For 3 glasses : 2.05 €
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: Blackcurrant jelly, Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, Fruit paste : Blackcurrant, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 6
Milk
Like these other recipes: Chocolate eclairs, Hamburger buns, Potato gratin, Little vanilla, clementine and chestnut verrines, Bonnevaux apple tart, ... See them all 60
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Melon with port sorbet, Chocolate cream with a crunch, irish coffee mousse, Salad of vine peaches and apricots with verbena, Pear sorbet, How to glaze a tart , ... See them all 27
Caster sugar
Like these other recipes: Far Normandy-Brittany, Autumn apple and plum crumble pie, Ramekins with almonds, apples and lemon, Fraisier (French strawberry cake), Santiago Cake, ... See them all 351
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