Chestnut & blackcurrant verrine

Recipe for 45 verrines


sicoly recipe Chestnut & blackcurrant verrine
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea


TRUNK (HOTEL) Tokyo​

Ingredients

Sicoly


No added sugar frozen blackcurrant purée - France

Raspberry & blackcurrant

crémeux


ingredients :

  • 100 g Sicoly® sweetened raspberry purée
  • 100 g Sicoly® blackcurrant purée
  • 80 g Egg yolks
  • 60 g Eggs
  • 50 g Caster sugar
  • 2 g Gelatine
  • 75 g Butter

process :

Heat SICOLY® purées, sugar, eggs and egg yolks at 84°C. Add gelatin. Allow to cool down to 40°C, add butter and then mix.
Pour into the ‘‘verrine’’ shot glass.

Chestnut

base


ingredients :

  • 60 g Chestnut cream
  • 60 g Chestnut paste
  • 6 g brandy

process :

Mix chestnut cream and paste. Finely sieve and add brandy.
Smoothen the mixture.

Mont-blanc

cream


ingredients :

  • 125 g Chestnut base
  • 125 g Chantilly cream

process :

Prepare a chantilly cream and fold in the chestnut cream.
Pipe inside the verrine on top of the crémeux.

Assembly &

finishes


Inside a ‘‘verrine’’ shot glass, pour approximately 10 g of raspberry-blackcurrant crémeux and sprinkle on top some hazelnuts, previously roasted at 170°C and chopped. Pipe Mont-Blanc cream on top (approximately 5 g).
Finish off with a décor chocolate leaf.​