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Blackcurrant and chestnut verrines

Name: Blackcurrant and chestnut verrines
Prep time: 1 h 9 min
Total time: 1 h 9 min
Yield: 6 pieces
Cuisine: French
Ingredients: 100 g sweetcrust pastry (pâte sablée); 300 g fruit crémeux; 200 g chestnut mousse in a whipper

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.

45 K

1 hour 9 min. difficulté

Easy

3.35 €

6 pieces

3 Ingredients

Last modified on: November 1^st 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.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 20 min.

Blackcurrant and chestnut verrines : Stage 1

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.

Stage 2 - ⌛ 3 min.

Blackcurrant and chestnut verrines : Stage 2

Divide the blackcurrant crémeux evenly between the glasses.

Stage 3 - ⌛ 40 min.

Blackcurrant and chestnut verrines : Stage 3

Leave to cool to room temperature, then refrigerate for half an hour.

Stage 4 - ⌛ 3 min.

Blackcurrant and chestnut verrines : Stage 4

Once the crémeux is cold and set, fill up the glasses with chestnut mousse.

Stage 5 - ⌛ 3 min.

Blackcurrant and chestnut verrines : Stage 5

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 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

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: Breton apple and rhubarb tart , Little blackcurrant and vineyard peach sablé tarts , Apple and blackcurrant tarts, Breton strawberry and verbena tart, 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: Apple amandine tarts from Brélès, Strawberry tart, Key Lime Pie for Jeremy, Apple custard tart, How to bake blind , ... See them all 45

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