Recipe by BecR
A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.
Top Review by Chicagoland Chef du Jour
O M G! This is an amazing dessert! I increased / not quite doubled the recipe. Used: 10 oz. lemon curd, 1 C whipping cream, 3/4 C mascarpone, didn't have lemon extract so I omitted, but I did add 2 T powdered sugar to the whipping cream to add a touch of sweetness. No mint leaves either ooops! This is divine and super quick & easy to pull together. Thanks a bunch BecR for a fabulous dessert!
- 59.14 ml fresh raspberry
- 4.92 ml finely grated fresh lemon zest
- 236.59 ml prepared lemon curd
- 59.16 ml limoncello (1 jigger plus 1 tablespoon, (to taste)
- 59.14 ml mascarpone cheese
- 2.46 ml lemon extract
- 118.29 ml heavy whipping cream
- fresh mint leaves, for garnish
- fresh lemon verbena leaf, for garnish
Directions See How It's Made
- Rinse and drain raspberries, gently pat dry and set aside.
- In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
- In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
- In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
- Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
- Chill until serving time.