I made this a long long time ago but it wasn’t something planned ahead. Everything from this were leftovers from making a cheesecake, a tart and leftover whipped cream and creme patisserie. So I can’t quite pin down to an exact recipe for this nor how many it yields.
Plus I have been anything but precise lately. But perhaps I can do a simple recipe for this. You may however end up with more digestive bases and lesser passionfruit curd to fill them up all. If that’s the case, just …… be creative then 😉 It’s more of being impromtu and creative when it comes to verrine. Leftovers can be good too.
200g Digestive biscuit
80g melted butter
pinch of salt
pinch of cinnamon
1 egg yolk
75g caster sugar
1 tbsp corn flour, dissolved in 1.5 tbsp water
1/2 cup passionfruit pulp (from 3-4 passionfruits)
60g butter, chilled, diced
Vanilla Cream Mousseline
1 portion of creme patisserie (Here’s a link to a creme patisserie recipe )
1/2 portion of whipped cream
vanilla extract (if needed)
Fresh Strawberries and raspberries
1. Crush and ground digestive biscuits. Add melted butter, salt and cinnamon and stir till biscuit is coated with butter. Scoop enough to cover the base of the verrine cup. I find there is no need to press it down (like cheesecake base) Put in the refrigerator to chill it.
2. Make Passionfruit curd. Put everything except butter in a small pot. Cook over low heat and stir with a whisk constantly to prevent burns. Once it thickens and starts to bubble, cook for another minute. Remove from heat and add in butter, stir till butter has melted. The curd will look glossy. Pour out onto another bowl, wrap with cling wrap and let it chill before using.
3. Use whichever creme patisserie recipe you like, say if you use 200g of creme patisserie, whip it a little to break down the lumps. Fold in 100g of whipped cream and you get a lighter creme patisserie, which is also known as Creme Mousseline. If you wish to have a even lighter creme, use more whipped cream.
4. For the strawberry, I slice and put it against the side perimeter of the cup to make it like Le Frasier. In the middle, I added a raspberry as a hidden surprise. fill the cup up with creme mousseline. Chill in the refrigerator for 1-2 hours for it to set and the flavours to blend. Serve chill.