Verrine

Verrine is French for pretty glass. This essentially means a dessert that is built in a glass. When you do this you have to keep in mind layering and air bubbles that might form while layering. You also have to keep in mind that all the layers are going to be exposed. And to have the design play with the shape of the glass, something like a flower might flow on the inside of your glass if its a circle and has that organic shape to play with but might not work with the sharp edges of a square. The dessert usually has many components including, but does not have to include, a crunch layer to break up the space and also provide a different mouth feel.

Below is an example of a verrine that we did in class:

A play on a mojito: yields aproximately 14 verrines
Components:
Rum infused mousse: pâte à bomb method (adapted from Saus, 745)
100%, 35% Cream, 7 1/8 oz.
100%, 64% Couverture, 7 1/8 oz.
30% Egg yolks, 2 1/8 oz.
30% Sugar, 2 1/8 oz.
10% Water, 3/4 oz.
100%, 40% Cream,  7 1/8 oz.
80% Rum, 6 oz.

Rum Gelée:
8 oz. Rum
8 oz. Simple syrup
4 sheets gelatin*
*use approximately 3 oz. of gelatin per cup of liquid

Lime Mousse: anglaise method (adapted from Saus, 741)

27% Lime juice, 1 7/8 oz.
46% Sugar, split, 3 1/8 oz
33% Egg yolks, 2 1/4 oz.
26% Butter, 1 3/4 oz.
Lime Zest, 1 each
100% Whipped cream, 6 7/8 oz.

Mint Gelée: puree
4 oz. mint
6 oz. simple syrup
3 sheets gelatin