A verrine is a layered dessert or appetizer that is served in a small glass. The glass allows for a beautiful vertical presentation. Verrines originally came to us from France, but as with all foods we make them ours by the ingredients used.
With strawberry season upon us, this strawberry verrine is the perfect example of an updated classic dessert. Many of the original dessert versions featured Bavarian cream which is set with gelatin. There are usually three layers and anything goes.
This version actually consists of two recipes already on the blog. Each changed just slightly to achieve this verrine. This can be made a day or two ahead without the decorative strawberries on top. The mousse consists of the Dark Satin Ganache to which I add whipped cream when it has cooled. The top is pastry cream without the gelatin so it is a softer cream. The strawberries should be diced very small, about 1/4 inch so each mouthful gets a goodly amount that will blend with the other ingredients. Continue reading