Raspberry, White Chocolate & Vanilla Verrine by Michael Laiskonis

(This recipe appeared in the Fall 2021 issue of Pastry Arts Magazine)

Pairing various ingredients with chocolate opens up a world of exponential flavor.

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By Michael Laiskonis

Served as an elegant plated dessert, or scaled-down to a pre-dessert, this verrine shows off multiple expressions of Boiron’s Raspberry Purée. Guittard’s Crème Française 31% White Couverture Chocolate adds depth and a creamy counterpoint. 

Yield: 10 verrines

Raspberry Gelée

• 225 g Boiron Raspberry Purée
• 75 g fresh raspberries
• 1.5 gelatin sheets, bloomed
• 50 g invert sugar

1. Combine the raspberry purée and fresh raspberries in a saucepan. Gently bring to a simmer and remove from heat. 
2. Whisk in the gelatin and invert sugar. Deposit the mixture to verrine glasses and freeze to set. 

Raspberry White Chocolate Crémeux

• 75 g whole milk
• 75 g heavy cream (36% fat)
• 40 g glucose syrup
• 3 gelatin sheets, bloomed
• 75 g Guittard Crème Française 31% White Couverture Chocolate, chopped
• 300 g Boiron Raspberry Purée

1. Combine the milk, cream and glucose in a saucepan and bring to a simmer. Remove from heat and stir in the bloomed gelatin. 
2. Whisk in the white chocolate and raspberry purée. 
3. Emulsify thoroughly with an immersion blender. Deposit a layer of the cremeux into verrine glasses and chill to set. 

Vanilla Parfait

• 150 g whole milk
• 210 g heavy cream (36% fat), divided
• 2 g lemon zest
• ½ vanilla bean, split and scraped
• 80 g granulated sugar
• 80 g egg yolks, beaten
• 4 gelatin sheets, bloomed

1. Combine the milk, 50 g of the heavy cream, the sugar, vanilla bean and lemon zest in a small saucepan. Bring just to a boil. Remove the pan from the heat and slowly whisk in the egg yolks. Return to heat and cook to 185˚F (85˚C). Add the bloomed gelatin, strain, and allow to cool to 86˚F (30˚C). 
2. Whip the remaining 160 g cream and gently fold it into the cooled base. 
3. Deposit a layer of the mousse into verrine glasses and chill. 

Assembly

• Fresh raspberries
• Pistachio nuts
• Confectioners’ sugar
• White chocolate décor
• Edible gold leaf

1. Allow the verrines to temper under refrigeration and garnish with raspberries, pistachio nuts, confectioners’ sugar, white chocolate décor and gold leaf. 

* Photos by Audrey Ma