flyinglentris
Disabled and Retired Veteran
Copa de Fruitas en Capas:
NOTE: Copa de Fruitas en Capas is a layered Fruit Dessert Cup which may remind some of the classic Verrine. But there are some important differences to note. First, Verrines are typically smaller appetizers and not desserts, in 2 to 6 Oz. Glass container. This recipe will use 18 Oz. Goblets. Second, a Verrine typically limits to three layers with specific intents, an acidic layer preparing salivation, a main flavor layer and finally a finishing layer to give a pleasant coating at the beginning of the Verrine gustatory experience. This recipe will attempt to follow the pattern of a Verrine in that sequence of its layers, but will include more than three layers.
NOTE: To determine the best possible sequence of layers for an enjoyable gustatory experience, it is recommended that a pre-evaluation of intended layers be conducted prior to the day that the Dessert will be created. This can be achieved by preparing samples of the intended layers in separate small dishes (ice cube trays will work well) and doing some sequence taste tests, followed by palate cleansing with a neutral flavored Cheese or other means between evaluations. These Evaluations will also offer opportunity to test the setting of the layer components to ensure that they will lie flat and evenly layered in the final production.
NOTE: One of the biggest problems faced when creating this dessert is to ensure the clean separation of layers. Either Gelatine or Agar may be used to assist in achieving this. As presented here, Gelatine will be used. Thickening to reduce the fluidity of layers can also be achieved with Banana or Cream Cheese.
NOTE: Preparation for this Dessert can be a bit on the complex and time consuming side as each layer must be prepared separately and added only after a previous layer has properly set. Given that much, the ingredients and procedure for each layer will be provided here as separate elements of the overall recipe.
NOTE: The Layers applied may vary to suite preferences, but in this example Dessert Cup they will include from bottom to top ...
-- An Orange Mango Banana Acidic Layer
-- A Pear/Peach Turmeric and Cinnamon Main Layer
-- A small Yogurt Separation Layer
-- A Strawberry Cream Layer
-- A Topping Layer with
---- Raspberries
---- Whipped Dairy Topping
---- A Chocolate/Cocoa Cream Topping
---- A dusting of Brown Sugar/Cinnamon/White Chocolate
---- A Strawberry Crown
General Ingredients:
1) Several varieties of Fruits and Berries
- Banana, Mango, Pear, Peach, Raspberry and Strawberry
2) Orange Juice
3) Heavy Whipping Cream or Half N Half
4) Yogurt (Plain or Vanilla)
5) Whipped Dairy Topping
6) Cream Cheese
7) Gelatine
8) Baker's Cocoa
9) Brown Sugar
10) White Chocolate Chips
NOTE: Freeze the White Chocolate Chips so they are easier to crush.
11) Turmeric and Cinnamon
12) Water
General Procedure:
NOTE: Five Gelatine Layer mixes will be created, Orange Banana Acidic, Pear/Peach Turmeric and Cinnamon, Yogurt, Chocolate/Cocoa and Strawberry.
1) Prepare the Gelatine with Boiling Water
NOTE: Keep the Gelatine mixture warm while creating layers.
2) Create the Layer Content
3) Refrigerate and allow to set while preparing the next layer
4) Stir the Layer preparations occasionally
5) Repeat Steps 1 through 3, as required
NOTE: Refrigerate until Gelatine is nearly set before proceeding.
6) Pour the Layers into the Goblet
7) Refrigerate and allow to finish setting
NOTE: While refrigerating, cover the Goblet(s) with a sheet of plastic wrap to keep it from being tainted by odors in the refrigerator.
8) Add Toppings, Raspberries, Whipped Dairy Topping, Dusting and Crown
9) Serve
NOTE: Any overages that are left over, can be discarded or put to other purposes.
Gelatine:
Ingredients
1) Water - 1 to 1-1/2 Cups
2) Gelatine Powder - 1/4 to 1/2 Oz.
Procedure:
1) Ensure that all of the Layer Mixes are prepared and ready to go.
NOTE: To make for a time critical layer creation, pre-prepare the layer mixtures, including blender application. Clean the blender between layer creations.
2) Boil the Water.
3) Add the Gelatine Powder.
4) Stir for about 5 minutes or until Gelatine is completely dissolved.
5) Proceed to add the Gelatine Mixture to Layer Mixes.
Orange Banana Acidic Layer:
Ingredients:
1) Mango Puree - 1/8 Cup
2) Banana - 3 to 4 thin slices
3) Orange Juice - 3 Tblspns.
4) Heavy Whipping Cream - 1/8 Cup
5) Turmeric - a pinch to 1/2 Tspn.
5) Gelatine Water - 1/8 Cup.
Procedure:
1) Add all ingredients except the Gelatine Water to a blender and whip.
2) Remove from blender and set aside.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
3) Add Gelatine Water and stir until fully mixed in.
4) Refrigerate and stir occasionally until nearly set.
Pear/Peach Turmeric and Cinnamon Main Layer:
Ingredients:
1) Cream Cheese - 2 Tblspns.
2) Banana - 1/2
3) Pear (Bartlett) - 1/2
4) Peaches - 1/2
5) Vanilla - 1 Tspns.
6) Turmeric - 1/2 to 1 Tspns.
7) Cinnamon - 1/2 to 1 Tspns.
8) Gelatine Water - 1/4+ Cup.
Procedure:
1) Remove the core from the Pear
2) Remove the peel from the Banana
3) Remove the pit from the Peach
4) Cut the Fruits into pieces for the blender.
5) Puree Blend the Pear, Peach, Banana, Cream Cheese, Vanilla and Spice
6) Remove from the blender and set aside.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
7) Add Gelatine Water and stir until fully mixed in.
8) Refrigerate and stir occasionally until nearly set.
Yogurt Separation Layers:
Ingredients:
1) Yogurt (Plain or Vanilla) - 1/4 Cup
2) Gelatine Water - 1/16+ Cup.
Procedure:
1) Mix Yogurt and Gelatine Water and stir till fully mixed in.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
2) Refrigerate and stir occasionally until nearly set.
Strawberry Cream Layer:
Ingredients:
1) Strawberries - 4 to 5
2) Heavy Whipping Cream - 1/8 Cup
3) Gelatine Water - 1/8+ Cup.
Procedure:
1) Add all but Gelatine Water to a blender and whip.
2) Remove from the blender and set aside.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
3) Add Gelatine Water and stir until fully mixed in.
4) Refrigerate and stir occasionally until nearly set.
Chocolate/Cocoa Cream Topping:
Ingredients:
1) Baking Cocoa - 3 Tblspns
2) Brown Sugar - 1 to 2 Tspns.
3) Heavy Whipping Cream - 1/8 Cup
Procedure:
1) Add Ingredients to a blender and whip.
2) Remove from the blender and set aside.
Topping Layer:
Ingredients:
1) Raspberries - 1/4 to 3/8 Cup
2) Whipped Dairy Topping - 1/8 Cup
3) Chocolate/Cocoa Cream Topping
4) Brown Sugar - 1/4 to 1/2 Tspn.
5) Cinnamon - 1/4 Tspn.
6) Bakers White Chocolate Chips - 3 to 4
7) Strawberry - 1
Procedure:
1) Ensure that all Layers have been added to the Goblet and set.
NOTE: As each layer mixture approaches setting, add them to the goblet in the desired order and allow to fully set.
2) Crush the White Chocolate Chips and add Cinnamon and Brown Sugar.
NOTE: To crush the White Chocolate Chips, ensure that they are frozen and use the flat side of a Chef's knife to crush them (or a mortar and pestal).
3) Add Raspberries as a last layer above the Strawberry Cream layer.
4) Spray a Cone of Whipped Dairy Topping above the Raspberries.
5) Add a couple spoonfuls of Chocolate/Cocoa Cream Topping
5) Dust the Toppings with White Chocolate, Brown Sugar and Cinnamon.
6) Crown the top of the dessert with Strawberry halves.
NOTE: Copa de Fruitas en Capas is a layered Fruit Dessert Cup which may remind some of the classic Verrine. But there are some important differences to note. First, Verrines are typically smaller appetizers and not desserts, in 2 to 6 Oz. Glass container. This recipe will use 18 Oz. Goblets. Second, a Verrine typically limits to three layers with specific intents, an acidic layer preparing salivation, a main flavor layer and finally a finishing layer to give a pleasant coating at the beginning of the Verrine gustatory experience. This recipe will attempt to follow the pattern of a Verrine in that sequence of its layers, but will include more than three layers.
NOTE: To determine the best possible sequence of layers for an enjoyable gustatory experience, it is recommended that a pre-evaluation of intended layers be conducted prior to the day that the Dessert will be created. This can be achieved by preparing samples of the intended layers in separate small dishes (ice cube trays will work well) and doing some sequence taste tests, followed by palate cleansing with a neutral flavored Cheese or other means between evaluations. These Evaluations will also offer opportunity to test the setting of the layer components to ensure that they will lie flat and evenly layered in the final production.
NOTE: One of the biggest problems faced when creating this dessert is to ensure the clean separation of layers. Either Gelatine or Agar may be used to assist in achieving this. As presented here, Gelatine will be used. Thickening to reduce the fluidity of layers can also be achieved with Banana or Cream Cheese.
NOTE: Preparation for this Dessert can be a bit on the complex and time consuming side as each layer must be prepared separately and added only after a previous layer has properly set. Given that much, the ingredients and procedure for each layer will be provided here as separate elements of the overall recipe.
NOTE: The Layers applied may vary to suite preferences, but in this example Dessert Cup they will include from bottom to top ...
-- An Orange Mango Banana Acidic Layer
-- A Pear/Peach Turmeric and Cinnamon Main Layer
-- A small Yogurt Separation Layer
-- A Strawberry Cream Layer
-- A Topping Layer with
---- Raspberries
---- Whipped Dairy Topping
---- A Chocolate/Cocoa Cream Topping
---- A dusting of Brown Sugar/Cinnamon/White Chocolate
---- A Strawberry Crown
General Ingredients:
1) Several varieties of Fruits and Berries
- Banana, Mango, Pear, Peach, Raspberry and Strawberry
2) Orange Juice
3) Heavy Whipping Cream or Half N Half
4) Yogurt (Plain or Vanilla)
5) Whipped Dairy Topping
6) Cream Cheese
7) Gelatine
8) Baker's Cocoa
9) Brown Sugar
10) White Chocolate Chips
NOTE: Freeze the White Chocolate Chips so they are easier to crush.
11) Turmeric and Cinnamon
12) Water
General Procedure:
NOTE: Five Gelatine Layer mixes will be created, Orange Banana Acidic, Pear/Peach Turmeric and Cinnamon, Yogurt, Chocolate/Cocoa and Strawberry.
1) Prepare the Gelatine with Boiling Water
NOTE: Keep the Gelatine mixture warm while creating layers.
2) Create the Layer Content
3) Refrigerate and allow to set while preparing the next layer
4) Stir the Layer preparations occasionally
5) Repeat Steps 1 through 3, as required
NOTE: Refrigerate until Gelatine is nearly set before proceeding.
6) Pour the Layers into the Goblet
7) Refrigerate and allow to finish setting
NOTE: While refrigerating, cover the Goblet(s) with a sheet of plastic wrap to keep it from being tainted by odors in the refrigerator.
8) Add Toppings, Raspberries, Whipped Dairy Topping, Dusting and Crown
9) Serve
NOTE: Any overages that are left over, can be discarded or put to other purposes.
Gelatine:
Ingredients
1) Water - 1 to 1-1/2 Cups
2) Gelatine Powder - 1/4 to 1/2 Oz.
Procedure:
1) Ensure that all of the Layer Mixes are prepared and ready to go.
NOTE: To make for a time critical layer creation, pre-prepare the layer mixtures, including blender application. Clean the blender between layer creations.
2) Boil the Water.
3) Add the Gelatine Powder.
4) Stir for about 5 minutes or until Gelatine is completely dissolved.
5) Proceed to add the Gelatine Mixture to Layer Mixes.
Orange Banana Acidic Layer:
Ingredients:
1) Mango Puree - 1/8 Cup
2) Banana - 3 to 4 thin slices
3) Orange Juice - 3 Tblspns.
4) Heavy Whipping Cream - 1/8 Cup
5) Turmeric - a pinch to 1/2 Tspn.
5) Gelatine Water - 1/8 Cup.
Procedure:
1) Add all ingredients except the Gelatine Water to a blender and whip.
2) Remove from blender and set aside.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
3) Add Gelatine Water and stir until fully mixed in.
4) Refrigerate and stir occasionally until nearly set.
Pear/Peach Turmeric and Cinnamon Main Layer:
Ingredients:
1) Cream Cheese - 2 Tblspns.
2) Banana - 1/2
3) Pear (Bartlett) - 1/2
4) Peaches - 1/2
5) Vanilla - 1 Tspns.
6) Turmeric - 1/2 to 1 Tspns.
7) Cinnamon - 1/2 to 1 Tspns.
8) Gelatine Water - 1/4+ Cup.
Procedure:
1) Remove the core from the Pear
2) Remove the peel from the Banana
3) Remove the pit from the Peach
4) Cut the Fruits into pieces for the blender.
5) Puree Blend the Pear, Peach, Banana, Cream Cheese, Vanilla and Spice
6) Remove from the blender and set aside.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
7) Add Gelatine Water and stir until fully mixed in.
8) Refrigerate and stir occasionally until nearly set.
Yogurt Separation Layers:
Ingredients:
1) Yogurt (Plain or Vanilla) - 1/4 Cup
2) Gelatine Water - 1/16+ Cup.
Procedure:
1) Mix Yogurt and Gelatine Water and stir till fully mixed in.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
2) Refrigerate and stir occasionally until nearly set.
Strawberry Cream Layer:
Ingredients:
1) Strawberries - 4 to 5
2) Heavy Whipping Cream - 1/8 Cup
3) Gelatine Water - 1/8+ Cup.
Procedure:
1) Add all but Gelatine Water to a blender and whip.
2) Remove from the blender and set aside.
NOTE: Pre-prepare all Layers without the Gelatine Water first.
3) Add Gelatine Water and stir until fully mixed in.
4) Refrigerate and stir occasionally until nearly set.
Chocolate/Cocoa Cream Topping:
Ingredients:
1) Baking Cocoa - 3 Tblspns
2) Brown Sugar - 1 to 2 Tspns.
3) Heavy Whipping Cream - 1/8 Cup
Procedure:
1) Add Ingredients to a blender and whip.
2) Remove from the blender and set aside.
Topping Layer:
Ingredients:
1) Raspberries - 1/4 to 3/8 Cup
2) Whipped Dairy Topping - 1/8 Cup
3) Chocolate/Cocoa Cream Topping
4) Brown Sugar - 1/4 to 1/2 Tspn.
5) Cinnamon - 1/4 Tspn.
6) Bakers White Chocolate Chips - 3 to 4
7) Strawberry - 1
Procedure:
1) Ensure that all Layers have been added to the Goblet and set.
NOTE: As each layer mixture approaches setting, add them to the goblet in the desired order and allow to fully set.
2) Crush the White Chocolate Chips and add Cinnamon and Brown Sugar.
NOTE: To crush the White Chocolate Chips, ensure that they are frozen and use the flat side of a Chef's knife to crush them (or a mortar and pestal).
3) Add Raspberries as a last layer above the Strawberry Cream layer.
4) Spray a Cone of Whipped Dairy Topping above the Raspberries.
5) Add a couple spoonfuls of Chocolate/Cocoa Cream Topping
5) Dust the Toppings with White Chocolate, Brown Sugar and Cinnamon.
6) Crown the top of the dessert with Strawberry halves.
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