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.
200 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
125 ml milk - 2
¼ vanilla pod - 3
25 ml caster sugar - 4
2 egg yolk - 5
9.7 ml cornflour - 6
½ lime - 7
2 drops food colouring - 8
150 ml blackcurrant coulis - 9 10 ml caster sugar
- 10
1 ml agar-agar - 11
100 ml sugar syrup
Change these quantities to make:
Change measures:
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 125 ml 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 25 ml caster sugar and 2 egg yolk, then add 9.7 ml 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 150 ml blackcurrant coulis, which should be completely smooth in texture.
Stage 5 - 3 min.
Mix 10 ml caster sugar with 1 ml agar-agar. This is to help the agar-agar blend more easily with the syrup.
Stage 6 - 5 min.
Bring 100 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 | 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: Crunchy blackcurrant and mascarpone cream verrine, Lemon creams, Pannacotta and blackcurrant crumble, Blackcurrant sorbet for Edith, Fruit paste : Blackcurrant, ... See them all 6
Milk
Like these other recipes: Bonnevaux apple tart, Chocolate sauce, Nantes Tourton, Clafoutis batter, Almond tuiles, ... See them all 60
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry sorbet, Passion fruit jellies, Salad of vine peaches and apricots with verbena, Toasted flaked almonds, Pear charlotte, ... See them all 27
Caster sugar
Like these other recipes: Caramelized apple "moelleux" cake, Apple confectioner's custard, Cranachan, Pistachio shortbread biscuits, Grapefruit moelleux, ... See them all 360
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018405 K5 40 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011539 K4.6 1 hour 35 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.October 3rd 2019452 K 24.5 6 hours 50 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.February 21th 2011348 K5 4 hours 7 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.October 13th 2010374 K 15 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.