flyinglentris
Disabled and Retired Veteran
Spicy Fruit Paste Verrine:
NOTE: A Verrine is a three layer Appetizer which incorporates a specific gustatory experience sequence of layers, 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.
NOTE: Verrines are presented in small 2 to 6 Oz. glass containers.
NOTE: The first Verrine was created in 1994 by Philippe Conticini. They are a relatively new type of Appetizer.
NOTE: To determine the best possible sequence of Verrine 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: The layers in a Verrine may be anything, not just Fruit and Cream as in this recipe, but just about anything imaginable that will go well together as an Appetizer.
NOTE: The layers in a Verrine need not be well defined or kept from bleeding into each other.
NOTE: The Layers applied may vary to suite preferences, but in this example Verrine they will include from bottom to top ...
-- An Orange Mango Banana Acidic Layer
-- A Pear/Peach Turmeric and Cinnamon Main Layer
-- A Strawberry Cream Layer
-- A Topping with Whipped Dairy Topping and Raspberries
General Ingredients:
1) Several varieties of Fruits and Berries
- Banana, Mango, Pear, Peach, Raspberry and Strawberry
2) Orange Juice
3) Heavy Whipping Cream
4) Whipped Dairy Topping
5) Cream Cheese
6) Turmeric and Cinnamon
7) Water
General Procedure:
1) Create each layer.
NOTE: Layer production is described below.
2) Pour the layers into the Verrine glass container(s).
3) Refrigerate until ready to serve.
NOTE: While refrigerating, cover the Goblet(s) with a sheet of plastic wrap to keep it from being tainted by odors in the refrigerator.
4) Remove from refrigeration.
5) Add the Whipped Dairy Topping.
6) Top off with a couple Raspberries.
7) Serve.
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.
Procedure:
1) Add the ingredients a blender and whip.
2) Remove from blender.
3) Pour into the bottom of the Verrine glass container(s).
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.
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
7) Pour into Verrine glass container(s).
Strawberry Cream Layer:
Ingredients:
1) Strawberries - 4 to 5
2) Heavy Whipping Cream - 1/8 Cup
Procedure:
1) Add ingredients to blender and whip.
2) Remove from the blender.
3) Pour into Verrine glass container(s).
NOTE: A Verrine is a three layer Appetizer which incorporates a specific gustatory experience sequence of layers, 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.
NOTE: Verrines are presented in small 2 to 6 Oz. glass containers.
NOTE: The first Verrine was created in 1994 by Philippe Conticini. They are a relatively new type of Appetizer.
NOTE: To determine the best possible sequence of Verrine 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: The layers in a Verrine may be anything, not just Fruit and Cream as in this recipe, but just about anything imaginable that will go well together as an Appetizer.
NOTE: The layers in a Verrine need not be well defined or kept from bleeding into each other.
NOTE: The Layers applied may vary to suite preferences, but in this example Verrine they will include from bottom to top ...
-- An Orange Mango Banana Acidic Layer
-- A Pear/Peach Turmeric and Cinnamon Main Layer
-- A Strawberry Cream Layer
-- A Topping with Whipped Dairy Topping and Raspberries
General Ingredients:
1) Several varieties of Fruits and Berries
- Banana, Mango, Pear, Peach, Raspberry and Strawberry
2) Orange Juice
3) Heavy Whipping Cream
4) Whipped Dairy Topping
5) Cream Cheese
6) Turmeric and Cinnamon
7) Water
General Procedure:
1) Create each layer.
NOTE: Layer production is described below.
2) Pour the layers into the Verrine glass container(s).
3) Refrigerate until ready to serve.
NOTE: While refrigerating, cover the Goblet(s) with a sheet of plastic wrap to keep it from being tainted by odors in the refrigerator.
4) Remove from refrigeration.
5) Add the Whipped Dairy Topping.
6) Top off with a couple Raspberries.
7) Serve.
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.
Procedure:
1) Add the ingredients a blender and whip.
2) Remove from blender.
3) Pour into the bottom of the Verrine glass container(s).
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.
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
7) Pour into Verrine glass container(s).
Strawberry Cream Layer:
Ingredients:
1) Strawberries - 4 to 5
2) Heavy Whipping Cream - 1/8 Cup
Procedure:
1) Add ingredients to blender and whip.
2) Remove from the blender.
3) Pour into Verrine glass container(s).
Last edited: