Enchanted by Verrines! Got Any Recipes or Good Ideas?
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
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)