Nutty Cherry Mango GF Verrines
Refreshingly simple and simply delicious, here's a quick, pretty, eggless and gluten free layered dessert recipe, Nutty Cherry Mango GF Verrines, that celebrates the goodness of mangoes, cherries and nuts!
Equipment
- 1 saucepan
- 1 Knife/Chopper
- 1 Electric hand blender
- 1 Bowl
- 1 Piping bag
Ingredients
Toasted nuts
- 75 g dry fruits pecans, walnuts, pistachios
- 1 tbsp castor sugar
- 1 tsp ghee
Vanilla cream
- 150 g whipping cream chilled
- 150 g mascarpone chilled
- 3-4 tbsp castor sugar
- 1/4 tsp vanilla bean extract
Cherry compote
- 200 g cherries pitted
- 3-4 tbsp water
- 1 tsp cornflour / cornstarch
- 3 tbsp castor sugar
- 1 tbsp lime juice
Others
- 1 large ripe mango diced
Instructions
Toasted nuts
- Dry roast the nuts over low heat until toasty and fragrant, sprinkle over the sugar and ghee. Roast over low heat until light, golden brown. Leave to cool completely, then chop.
- {This can be made ahead of time. You can make a double batch and add some to parfaits, sprinkle over ice cream etc. Store in an airtight jar. Refrigerate if the weather is warm and humid.}
Vanilla cream
- In a large bowl, using an electric hand blender, whip the cream with the sugar to medium peaks. Whip in the mascarpone and vanilla bean extract, and transfer to a piping bag.
Cherry compote
- Add all the ingredients to a small saucepan and stir well to mix. Simmer over low heat until the cherries begin to release their juices, soften up but still hold shape. The juices should have thickened nicely. Cool and reserve.
Assemble
- Pipe in a layer of cream at the base of the dessert glass. Top with toasted nuts, then diced mango chunks.
- Pipe over another layer of cream, followed by the cherry compote.
- Sprinkle over a layer of toasted nuts and finish off with a layer of cream.
- Garnish with toasted nuts, cherries and diced mango.