Vernees

Almond and Chocolate Verrines
Ingredients
Verrines
60 ml) maple syrup
10g cornstarch
5 ml vannila
2 eggs
250 ml milk
250 ml plain yogurt
75 ml hot water
5g cocoa powder
16 small cookies
16 fresh or frozen cherries, thawed, pitted and halved
Toppings
(40 g) roasted sliced almonds
(30 g) dark chocolate, shaved
In a pot off the heat, whisk together the maple syrup, cornstarch, vanilla seeds
and pod. Add the eggs and mix well. Whisk in the milk. Bring to a boil over medium
heat, stirring constantly, and scraping the sides and bottom of the pot. Simmer
gently for 1 minute.
Remove the pot from the heat. Remove the vanilla pod. Whisk in the yogurt. Pour the
mixture into a bowl. Cover with plastic wrap directly on the surface. Refrigerate
for 1 hour.
Meanwhile, in a small bowl, whisk together the hot water and cocoa powder. Let
cool.
Place 1 tbsp (15 ml) of the yogurt cream into 8 glasses. Dip the amaretti cookies
in the cocoa mixture for 2 seconds and place 2 cookies in each glass. Add another 2
tbsp (30 ml) of the yogurt cream to each glass. Top with the fruit. Cover with the
remaining yogurt cream. Cover with plastic wrap and refrigerate for 2 to 12 hours.
Toppings
When ready to serve, sprinkle with the almonds and chocolate shavings.
RASPBERRY TART WITH PISTACHIO CREAM
For almond crust

120g butter
80g icing sugar
180g flour T45
60g flour T55
30g almond powder
1 egg
2g fine salt
For the pistachio cream

200 ml whole cream
80g pistachio paste
250g mascarpone
75 g icing sugar
For garnishing
500g raspberries
Some pistachios
\PREPARATION
Process a first mixture with the butter, salt, icing sugar, almond powder, egg and
60g flour.
As soon as the mixture is homogeneous, add the remaining 180g flour and mix
briefly.
Spread between 2 sheets of plastic and reserve in the freezer.
Bake in oven at 155/160 ° C, about 15 min in the several tartlets mould.
Whisk the cold cream with an electric whisk and turn it into à chantilly.
In a bowl mix the mascarpone cream with the pistachio paste and the sugar.
Add the whipped cream to this mixture and beat the whole until you obtain a
homogeneous cream.
Pour the pistachio cream on each pie base with a spoon or for a better result using
of a pastry bag.
Then put the raspberries on the cream and place in the refrigerator 2 hours before
tasting.
Decorate with pistachio chips.
TENDER COCONUT PANNA COTTA

Ingredients
400ml of coconut milk

300ml of thickened cream
150g of sugar
100ml of hot water
15 g gelatin
Place the milk, sugar , cream and coconut milk in a saucepan. Heat gently while
stirring to mix in thesugar completely.
When the milk mixture is just starting to steam (DO NOT BOIL!), remove the saucepan
off the heat, and add the bloomed gelatin and stir to completely dissolve the
gelatin. Then stir in the vanilla.
Place the serving cups or molds on a small tray that will fit in your fridge. Pour
the milk mix evenly into the serving cups or molds -
'Black Forest' Verrine
INGREDIENTS
Cherry jelly
225g cherries – seeds removed
60g caster sugar
300g water
3 sheets leaf gelatin
Malibu cream
250g thickened cream
25g icing sugar
1/3 cup Malibu (coconut rum)
Chocolate cake
(will make more than enough for 4!)
150g chocolate
125g butter
150g caster sugar
3 eggs (whole)
55g SR flour
Chocolate twigs
Tempered dark chocolate
Cocoa powder
To serve
Shaved coconut
4 fresh cherries ( if in season!)
Cherry jelly
Bloom gelatin by soaking sheets in cold water for 5 minutes.
Combine water, sugar and cherries in saucepan, stir until simmering, simmer for
around 5-10 minutes, until liquid is dark in colour.
Let cool slightly, then add bloomed gelatin, stir through.
Pour into bases of glasses, refrigerate until set.

Malibu cream
Whip thickened cream and icing sugar, to soft peaks.
Add Malibu, beat lightly til combined.
Chocolate cake
Melt chocolate and butter together, stir to combine.
Add sugar, stir to combine.
Add eggs, that have been lightly beaten.
Add flour.
Bake in lined cake tin.
Cook at 160°C until skewer comes out with a few sticky crumbs on it.
Cool in cake tin.
TO ASSEMBLE:
Dollop (or pipe) Malibu cream onto set jelly.
Scatter cream with pieces of roughly broken cooled cake.
Scatter shaved coconut over cake.

Top with ‘twigs’ of chocolate.
Top with a fresh cherry if they’re in season, or a cured/preserved cherry if not!
Coconut Rice Pudding

224 g whole milk
224 g unsweetened coconut milk
1 vanilla bean, split &
scraped 1 cinnamon stick
½ teaspoon salt 1/2 cup jasmine rice,
rinsed 3 times 1/4 cup plus 2 tbsp sugar 224 heavy cream,
whipped to medium peaks Zest of 1 lime
In a heavy bottomed pot, bring milk, coconut milk, vanilla, cinnamon and salt to a
simmer.
Add rice and cook over low heat, stirring often, for about 12 minutes. Stir in
sugar and continue to cook for another minute.
Turn off heat, transfer rice to a medium bowl, and cool to room temperature. Fold
in cream and zest until smooth.
Mango Gelee 400 g Mango puree 40 g sugar 10 g silver gelatin Sheet Mix mango purée
and sugar and bring to simmer , add the drained gelatin .
Let Cool down at room temperature.
Coconut Whipped Panna Cotta 5 gr silver gelatin sheet 100 gr coconut puree 25 gr
sugar 175 gr White chocolate 200 gr heavy cream 2 tbsp Malibu rum
Soak gelatin in ice water until softened;
squeeze out excess water and set aside. Bring coconut puree and sugar to a boil in
a small pot.
Add gelatin and stir to dissolve. Pour over chocolate and whisk until smooth.
Add cream and Malibu rum and process with a hand blender to emulsify.
Tropical Fruit ½ pineapple, peeled & diced 1 mango, peeled &
diced 3 kiwis, peeled & diced Stir to combine all fruits in a small bowl and
refrigerate until ready to use.
Passion Fruit Foam 336 gr passion fruit puree 112 gr granulated sugar 7 gr
Versawhip 3 gr xanthan gum
Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment
and whip until light and fluffy.
Assembly Pour rice pudding into verrine a little less than halfway full and tap
lightly to settle.
Pipe a layer of lime mango jelly and top with a spoonful of Tropical Fruit.
Pipe coconut whipped panna cotta and finish with Passion Fruit Foam.

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Almond and Chocolate Verrines

RASPBERRY TART WITH PISTACHIO CREAM

For almond crust

For the pistachio cream

TENDER COCONUT PANNA COTTA

400ml of coconut milk

'Black Forest' Verrine

225g cherries – seeds removed

60g caster sugar

3 sheets leaf gelatin

25g icing sugar

1/3 cup Malibu (coconut rum)

(will make more than enough for 4!)

150g caster sugar

Tempered dark chocolate

4 fresh cherries ( if in season!)

Bloom gelatin by soaking sheets in cold water for 5 minutes.

Let cool slightly, then add bloomed gelatin, stir through.

Pour into bases of glasses, refrigerate until set.

Whip thickened cream and icing sugar, to soft peaks.

Add Malibu, beat lightly til combined.

Melt chocolate and butter together, stir to combine.

Add sugar, stir to combine.

Add eggs, that have been lightly beaten.

Bake in lined cake tin.

Cool in cake tin.

Dollop (or pipe) Malibu cream onto set jelly.

Scatter cream with pieces of roughly broken cooled cake.

Scatter shaved coconut over cake.

Top with a fresh cherry if they’re in season, or a cured/preserved cherry if not!

Coconut Rice Pudding

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