Blackcurrant and chestnut verrines
Blackcurrants and chestnuts and go together really well, as the tang of the one balances the gentle sweetness of the other.
Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
45 K
1 hour 9 min.
Easy
3.35 €
6 pieces
3 IngredientsLast modified on: November 1st 2020
For 6 pieces, you will need:
- 1
100 g sweetcrust pastry (pâte sablée) - 2
300 g fruit crémeux - 3
200 g chestnut mousse in a whipper - Total weight: 600 grams
Times for this recipe
Preparation: 30 min.
Resting: 40 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 - ⌛ 20 min.
Roll out 100 g sweetcrust pastry (pâte sablée) into a long rectangle and cut into strips about half an inch (1 cm) wide.
Bake at 390°F (200°C) for 10 to 15 minutes.
Set aside on a wire rack.
Bake at 390°F (200°C) for 10 to 15 minutes.
Set aside on a wire rack.
Stage 2 - ⌛ 3 min.
Divide the blackcurrant crémeux evenly between the glasses.
Stage 3 - ⌛ 40 min.
Leave to cool to room temperature, then refrigerate for half an hour.
Stage 4 - ⌛ 3 min.
Once the crémeux is cold and set, fill up the glasses with chestnut mousse.
Stage 5 - ⌛ 3 min.
Just before serving, stick a sablé biscuit into the top. Serve without delay.
Remarks
You can use a different fruit instead of blackcurrants in the crémeux, but do try to keep to something with a hint of acidity (raspberries, currants, etc.), to contrast with the chestnut flavour.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 1,470 RDI=140 % | 670 RDI=100 % | 7,800 RDI=390 % | 32,650 RDI: 390 % |
| Per 100 g | 20 RDI=9 % | 250 RDI=20 % | 110 RDI=20 % | 1,300 RDI=70 % | 5,440 RDI: 70 % |
| Per piece | 20 RDI=9 % | 250 RDI=20 % | 110 RDI=20 % | 1,300 RDI=70 % | 5,440 RDI: 70 % |
How much will it cost?
- For 6 pieces : 3.35 €
- Per piece : 0.60 €
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)
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Breton apple and rhubarb tart , Breton strawberry and verbena tart, Apple and blackcurrant tarts, Raspberry tart, ... See them all 5
Chestnut mousse in a whipper
You can get more informations, or check-out other recipes which use it, for example:
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to roll out pastry for a tart, How to bake blind , Apple and almond cream tart, Flaked almond tart, Shortbread apple tart, ... See them all 45
Other recipes you may also like
Amandier (gluten-free almond cake)
This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy. October 4th 202050 K 1 hour 8 min.
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade. June 2nd 2015106 K4.4 1 hour 50 min.
Lemon and grated apple tart
You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!). September 29th 201978 K3.3 1 hour 45 min.
Little blackcurrant and vineyard peach sablé tarts
Superb little tarts, bursting with summer flavours: a Breton sablé base, a blackcurrant crémeux, and topped with slices of vineyard (or blood) peaches, every bit as delicious as they are colourful.. August 12th 202043 K 4 hours 20 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018438 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
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.