Chestnut & blackcurrant verrine
Recipe for 45 verrines
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.