(This recipe appeared in the Fall 2021 issue of Pastry Arts Magazine)
Pairing various ingredients with chocolate opens up a world of exponential flavor.
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
- Combine the raspberry purée and fresh raspberries in a saucepan. Gently bring to a simmer and remove from heat.
- 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
- Combine the milk, cream and glucose in a saucepan and bring to a simmer. Remove from heat and stir in the bloomed gelatin.
- Whisk in the white chocolate and raspberry purée.
- 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
- 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 185ËšF (85ËšC). Add the bloomed gelatin, strain, and allow to cool to 86ËšF (30ËšC).
- Whip the remaining 160 g cream and gently fold it into the cooled base.
- Deposit a layer of the mousse into verrine glasses and chill.
Assembly
- Fresh raspberries
- Pistachio nuts
- Confectioners’ sugar
- White chocolate décor
- Edible gold leaf
- 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
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