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.
154,5894.8/5 for 23 ratings
Last modified on: September 12th 2010
For 18 glasses, you will need:
- 1
750 ml milk - 2
2 vanilla pod - 3
150 g caster sugar - 4
9 egg yolks - 5
60 g cornflour - 6
3 limes - 7
12 drops food colouring - 8
900 ml Blackcurrant coulis - 9 60 g caster sugar
- 10
6 g agar-agar - 11
600 ml Sugar syrup - Total weight: 3,041 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| 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?
Step by step recipe
Stage 1 - 10 min.
Prepare a confectioner's custard: pour 750 ml milk into a pan, add the 2 vanilla pod and bring to the boil.
As soon as the milk boils, add the zest of 3 limes. Remove from the heat, cover and leave to infuse 10 minutes.
As soon as the milk boils, add the zest of 3 limes. Remove from the heat, cover and leave to infuse 10 minutes.
Stage 2 - 10 min.
Prepare the custard by mixing together 150 g caster sugar and 9 egg yolks, then add 60 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 3 limes and 12 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 3 limes and 12 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 900 ml Blackcurrant coulis, which should be completely smooth in texture.
Stage 5 - 3 min.
Mix 60 g caster sugar with 6 g agar-agar. This is to help the agar-agar blend more easily with the syrup.
Stage 6 - 5 min.
Bring 600 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,660 Kcal or 15,324 Kj | 76 gr | 618 gr | 96 gr |
| 183 % | 29 % | 58 % | 15 % |
| 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 18 glasses : 12.07 €
And to drink?: A slightly sweet wine, such as a white Côtes de Gascogne, like "Gros Manseng" from the Cassagnoles estate.
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: Lemon creams, Pannacotta and blackcurrant crumble, Blackcurrant sorbet for Edith, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Loaf for "les filles'", New hamburger buns, How to heat milk without it catching on the bottom of the pan, "Psychedelic" sandwich bread, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Fruit coulis (fruit purée), Fruit salad, Strawberry-mint sorbet, Strawberry Charlotte, Strawberry sorbet, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Brioche galette, Toasted-flour biscuits, Kugelhof for Nanou, Warm apple feuillantines, ... All |
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