Exotic verrine

Recipe for 60 verrines

sicoly recipe Exotic verrine
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea




Frozen coconut purée with grated coconut
No added sugar frozen Alphonso mango purée



ingredients :

  • 400 g Milk
  • 11 g Gelatine
  • 250 g Cream
  • 100 g Sicoly® unsweetened coconut purée (milk)
  • 500 g
  • 100 g Sour cream

process :

Heat milk and add gelatin. Add cream, SICOLY® purées and sour cream. Mix well.
Sieve and fill in halfway the ‘‘verrine’’ shot glasses.

Spicy mango


ingredients :

  • 727 g
  • 58 g Brown sugar
  • 15 g Pectin
  • 1 Lime zest
  • Q.S. Ginger paste
  • Q.S. Coriander pepper

process :

Mix pectin with brown sugar. Heat SICOLY® mango purée and add the previous mixture. Cook to obtain a jam texture.
Once cold, season with lemon zest, ginger and coriander.

Passion and lemongrass


ingredients :

  • 500 g Water
  • 350 g Caster sugar
  • 100 g Sicoly® sweetened passion fruit purée
  • 1 Lemongrass stick

process :

Bring water and sugar to a boil and add lemongrass stick. cover with cling film and leave to infuse for 30 minutes. Add SICOLY® passion fruit purée and sieve.
Weight the sauce, add 1,6% of gelespessa (for 100 g of sauce, add 1,6 g of gelespessa) and mix.


Cut a mango into brunoise and mix with a small quantity of spicy mango sauce.
Place this mixture on top of the mango pudding inside the glass.
Decorate with the passion and lemongrass foam and dried passion fruit pieces.