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HomeRecipesRaspberry, White Chocolate & Vanilla Verrine by Michael Laiskonis

Raspberry, White Chocolate & Vanilla Verrine by Michael Laiskonis

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

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

Sponsored by

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

Staff
Staff
Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.

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