By BecR on April 01, 2009
Photo by BecR
Photo 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."
Serving Size: 1 (19 g)
Servings Per Recipe: 8
"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!"
"I have always been impressed by the photos of this recipe and it's been on my "to make" list for quite a long time. Tried this out on my neighbor tonight, and we both loved it. I wasn't thrilled with the taste when I sampled it as I was making it, but the chill time in the refrigerator was magic. The flavors blended and improved and the results were fabulous. I didn't have lemon extract, so I used limoncello in the whipped cream. I wasn't sure how to "fold in" the mascarpone since it's rather thick and would be difficult to incorporate. I softened the mascarpone up with a spoon, then rather than folding it into the whipped cream, I added it and continued to whip the cream with good results."
"Made it. Just like I thought. GREAT! Perfect I did have to use blueberries, they don't like raspberries, I do, but still good. Raspberries for me! Yummy!! and so so easy"
"One word; WOW!"
"Congrats! Your recipe was featured as Recipe of the Day on today's homepage (6/2/2011)!"