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.
195 K 4.8/5 (23 reviews)
1 hour 9 min.
Easy
18 glasses
11 IngredientsLast modified on: September 12th 2010
For 18 glasses, you will need:
- 1
750 g 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 g blackcurrant coulis - 9 60 g caster sugar
- 10
6 g agar-agar - 11
600 g sugar syrup - Total weight: 3,045 grams
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 750 g 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 g 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 g 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 | 90 RDI=30 % | 6,430 RDI=610 % | 100 RDI=20 % | 26,950 RDI=1,350 % | 112,820 RDI: 1,350 % |
| 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 18 glasses : 12.10 €
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, Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, Lemon creams, ... See them all 6
Milk
Like these other recipes: Chocolate rolls (petits pains), Invisible apple cake, Doughnuts, Dublin fruit scones, "Psychedelic" sandwich bread, ... See them all 60
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant coupe, Individual charlottes with morello cherries, Pavlova, Peach and mint salad , Strawberry and kiwi fruit salad, ... See them all 27
Caster sugar
Like these other recipes: Clementine Creamy, Kugelhof for Nanou, Pistachio ice cream, Caramel rice pudding, Coconut sweetcrust pastry, ... See them all 360
Other recipes you may also like
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.June 28th 2011204 K5 45 min.
Chicken Brussels pie
This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?February 23th 202047 K5 1 hour 25 min.
Viennese chocolate cups
A Viennese-style hot chocolate comes topped with whipped cream. This more sophisticated dessert version is based on a thickened chocolate cream with a piped rosette of Chantilly cream on top.March 21th 202131 K 35 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018334 K4 2 hours 30 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...August 12th 2018421 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.