Verrine: Deconstruction in a glass

What about some change in your dessert presentation? Nothing is easier and more exotic than presenting your dessert in verrines. But what is a verrine exactly? A verrine is an appetizer or dessert that consists of a number of components layered artfully in a small glass. In France, we have been using verrines for quite some time (Should I mention Pierre Hermé?). That’s actually where the word comes from, referring to the glass itself. So, are you ready for some excitement in your kitchen?

The nice part of creating verrines lies in the layering of different textures, colors and of course flavors, creating endless possibilities. Also, the dessert you usually enjoy can be artfully crafted and repackaged in these little glasses. And last but not the least, verrines will help you to control portions by controlling how much food goes in each serving. You and your guests will never have to have to feel guilty anymore for ending your meal with a sweet note.

Most of the dessert presented in a verrine won’t require any cooking in the glass itself. This means that you do not need to shop for any particular vessel, which can be quite expansive. You can simply use regular glasses that have an interesting and “easy to handle” shape. Et voila, you are good to go…

The recipe featured in this article is an adaptation of one published in the French magazine: Elle a Table. The dessert is very light since it requires no butter or eggs. It uses semolina flour to elaborate the mousse, which create a very delicate texture that we infuse with orange blossom water. Let the verrines rest overnight in the fridge and add a scoop of whipped cream and some crushed pistachios…. then you will have a fresh taste of heaven in the middle of your summer.

Cherry mousse verrines

(Recipes for 4 servings)

4 Verrines

9 oz (250g) of cherries

¾ cup (150g) of sugar

1 tbsp of lemon juice

2/5 cup (100ml) of water

4 tbsp (40g) of fine semolina flour

2 cups (500ml) of whole milk

1 ½ tbsp of orange blossom water*

½ cup (120g) of heavy cream

1 tbsp of powdered sugar

¼ cup of crushed pistachios

* Can be replaced with rum or vanilla extract

Wash your cherries and remove stems and pits. Place them in a small saucepan with the water, the lemon juice and 4 tbsp of sugar. Let them cook at medium-high temperature for about 20 minutes or until they get nicely soft and produce a syrup. Let them cool off for about 1 hour.

In another medium saucepan, warm the milk over medium heat. When the milk is about to boil, add the semolina flour whisking continuously until the mix become very smooth. Add ½ cup of sugar and continue to whisk until smooth and thickened. Remove from the heat whisk in the orange blossom water. Let it cool off for about 1 hour. 

Assemble the verrines

Place the cherries and some syrup on the bottom of each verrine. Drop 3 tbsp of the milk and semolina mixture on the top of the cherries. Place the verrines in the fridge for at least 3 hours, overnight would be ideal. Before serving, add a tablespoon of whipped cream (heavy cream mixed with powdered sugar) and some crushed pistachios. And to finish, place a nice Cherry on the top.

Note: You can substitute the cherries with other fruits like blackberries, raspberries, strawberries or peaches. You will just need to adjust the cooking time to 3-4 minutes, until the fruits get soft but not completely broken down.