Mixed Berry Walnut Verrines
Light, refreshing, summery and so satisfying, these verrines might be something you'll want to make on repeat. With the biscuit walnut layer with loads of walnuts that adds interesting dimension to the dessert, make sure you pick your best glasses since seeing the layers is half the magic to a good Verrine.
Equipment
- 1 saucepan
- 1 Bowl
- 1 Hand blender
- 1 Large glass bowl
- 1 Electric hand mixer
- 1 Piping bag
- 4 dessert glasses
Ingredients
Mixed berry desert sauce
- 80 g fresh raspberries or frozen
- 80 g fresh blueberries or frozen
- 120 g fresh strawberries or frozen
- Juice of 1 lime
- 50 g desi khaand / castor sugar / raw sugar
- 1 tsp cornflour / cornstarch
Biscuit walnut layer
- 90 g digestive biscuits
- 75 g walnuts
- 15 g desi khaand / castor sugar / raw sugar
- 20 g clarified butter / ghee melted, room temperature
Vanilla whipped cream
- 250 g whipping cream chilled
- 60 g desi khand / raw sugar/ light brown sugar
- 1/2 tsp vanilla extract
Instructions
Mixed berry desert sauce
- Place all the berries with the sugar and lime juice in a saucepan. Simmer gently for 2-3 minutes until the berries begin to release their juices.
- Gently spoon out 2-3 tbsp of clear juices into a bowl and cool, then stir in the cornflour. Allow the berries to simmer until soft 2-3 minutes, then stir in the cornflour mix. Simmer until the sauce thickens, another minute or so, then turn off the heat. Cool the sauce completely.
Biscuit walnut layer
- Place all the ingredients for the biscuit layer in the jar of the hand blender and process until you get fine crumbs. Reserve.
Vanilla whipped cream
- Add the cold cream, sugar and vanilla extract to a large bowl and beat until mousse like and firm peaks. See notes if you don't have a whipping cream with at least 35% fat.
- Transfer the cream to a piping bag. Alternatively, you can simply spoon it in though that might not give you clean layers.
Layers
- 1. Add a biscuit layer and level out.2. Pipe over a layer of whipped vanilla cream3. Gently spoon in mixed berry dessert sauce and repeat, finishing with a layer of whipped vanilla cream.4. Top with a dollop of dessert sauce, fresh berries, walnuts halves, a sprig on mint, edible flowers etc.
Notes
If you don’t have whipping cream, you could stabilize a lower fat chilled cream with either a cold water soluble gelatin, 1.25 tsp ground with the sugar, else with 25g of melted, cooled white couverture chocolate. If you use white chocolate, you might consider reducing the sugar to taste.