Q: I just got back from a 2-week trip to Paris and I am obsessed with verrines and recipes for them! I saw a large selection of verrines at the cooking supply shops in the 1st Arr., but I didn't have room in my suitcase.
Now I am looking for both recipes and suggestions on what to use for the actual verrine. I'd love, love, love to see a post on this!!
Sent by Kathryn
From Kathryn: "This is a photo of a dessert that I had at a place called Table d'Eugene, It was layers of chocolate mousse, something creamy yet crunchy and then some kind of foam on the top. It was served in this cute glass, with a cinnamon-sugar dusted piece of puff pastry."
Editor: A quick recap on verrines. They are composed, layered desserts, often with a base of pudding, mousse or panna cotta. Pierre Herme and other French pastry shops have popularized these little layered glasses with their inventive combinations and colors. I love verrines as well; they are elegant and often surprisingly simple to make. I enjoy desserts that can be made well ahead of time, too.
Some ideas for Kathryn:
• Spiced Cream and Plum Verrines - A homey version of a verrine, with stewed plums and simple vanilla pudding. (pictured above)
• Layered Mini Indulgences - Look at restaurant menus for inspiration.
• Apple and Maple Verrine - A great example of pulling apart a classic dessert (apple pie) and reconstructing it in a verrine.
• A pretty verrine - From Tartelette.
Readers, what are your favorite verrine combinations and ideas?
(Images: Faith Durand; Kathryn via email)