Berry verrine, a layered summer dessert
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In addition to a dessert or an aperitif for events, the verrine is defined by the preparations assembled in glass, in layers. This feature is what gave rise to the name, derived from the word see, which means cup in French. With several possibilities of combinations of flavors and ways of preparation, the preparation can be made in savory versions, with salads and hot creams, but it is in the confectionery universe that it is becoming popular. The layers take cake batters, creams, fillings and syrups, for example.
What all variations have in common is balance, in look and taste. Isadora Lago is pastry chef at Prestinaria – A Casa dos Pães and reinforces the importance of assembly at each stage: “we make the layers extremely similar in size, because that is a feature of the verrine: the visual appeal”. Through the transparent container, the dish displays all the ingredients and flavors to come, unlike closed pies and cakes. The arrangement in layers goes beyond the aesthetic issue and also guarantees the balance between the flavors of the recipe in all mouthfuls.
Therefore, the density of the preparations is a point of attention. Very heavy ingredients tend not to work. Very thick creams or very liquid syrups can make it difficult to separate the layers and mix the ingredients. In the red fruit version, prepared every day at Prestinaria, the syrup uses fresh fruit to achieve the ideal texture. “We take great care so that the red fruit syrup is at the exact point. It should be creamy and slightly liquid, but not so soft that it doesn’t sink into the cream”, specifies the chef responsible for producing around 40 units a day.
In addition to the other two flavors available in the window, banoffee and rustic, the red fruit verrine is the highlight for warmer days. The refreshing combination has a recipe designed for the summer. “The idea was to have a lighter verrine in the mouth and, at the same time, a little more acidic, due to the red fruits and cream cheese”, he shares. For the step-by-step, the chef details each stage of the preparation of the brand’s exclusive recipe. Check out:
Red fruit verrine
da Prestinaria – The House of Bread
Ingredients
- Assembly
- small glass container (glass, wine glass, or martini glass)
- piping bag
- Beak Perlê (beak with rounded tip and no grooves)
- yogurt cream
- 250g cream cheese
- 165g jar of full-fat yogurt
- 40g brown sugar
- 100g of cream
- red fruit sauce
- 250g of strawberry
- 125g of blueberries
- 125g of blackberry
- 100g raspberry
- 200g refined sugar
- 30g lemon juice (1 lemon)
- Bittersweet Chocolate Ganache:
- 150g semisweet chocolate
- 150g of UHT cream
Red fruit verrine
- For the cream, beat all the ingredients in the mixer until the mixture is homogeneous and firm. Reserve;
- For the syrup, place all the ingredients in a pan and bring to a boil over medium heat, stirring occasionally to avoid burning. When it starts to boil, reduce the heat and stir until thickened. Reserve;
- For the ganache, melt the chocolate in a bain-marie or in the microwave, adding it every 30 seconds and stirring between times. When the chocolate is melted, add the cream and stir well until you get a smooth and shiny cream. Reserve.
- For assembly, place two spoons of cold red fruit syrup in a glass of your choice. Lightly tap the glass in the palm of your hand so that the syrup settles better in the container and is level.
- With the help of a pastry bag and a Perlê nozzle, distribute the yogurt cream on the side. This will help the cream to be even and the same thickness as the syrup. Also finish the center with the cream.
- Repeat the layering process until two fingers are missing from the end of the glass, ending with the yogurt cream.
- Add a thin layer of semisweet chocolate ganache on top and take it to the fridge for about 40 minutes or until the ganache is more solid.
- Remove from the fridge, decorate the top with fresh berries and serve.
Chef’s tip: To get the syrup just right, dip a spoon in the mixture and run your finger along the back of the spoon. If the path that forms remains separate, she’s almost done.
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