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CHOCOLATE STUDIO | RECIPES | Plated Desserts and Verrines

Mango, Blackberry

& Milk Chocolate Verrine
Yield
10 Verrines
Verrines offer a format ideally suited to volume production, from self-serve buffets to grab-and-go takeaway offerings. Used as base formulas, the mango panna cotta and blackberry caramel can be customized as creative vehicles for the entire range of Boiron purées.

Mango Panna Cotta

Ingredients
  • 200 gHeavy cream (36% fat)
  • 80 gSucrose
  • 275 gBoiron Mango 100% purée
  • 2 gGelatin sheet, hydrated
Directions
  1. 1

    Combine the heavy cream and sucrose in a small saucepan; gently heat to a simmer until the sucrose is dissolved. Combine the cream mixture, the mango purée, and the hydrated gelatin.

  2. 2

    Thoroughly emulsify with an immersion blender. Transfer the mixture to prepared ‘verrine’ glasses and chill.

Blackberry Caramel

Ingredients
Directions
  1. 1

    In a saucepan, combine the sucrose, water, and glucose. Gently cook to a medium amber caramel color. Meanwhile, heat the cream and blackberry purée until warm.

  2. 2

    Remove the caramel from heat and deglaze with the cream and purée. Return to heat and continue to cook to 105˚C/221˚F.

  3. 3

    Remove from heat and emulsify the butter and white chocolate into the caramel. Allow to cool to 30˚C/86˚F and deposit a layer into ‘verrine’ glasses and chill to set.

Milk Chocolate Mousse

Ingredients
Directions
  1. 1

    Heat the milk in a small saucepan and bring just to a boil. Add the hydrated gelatin and pour over the milk chocolate; emulsify with an immersion blender.

  2. 2

    Allow the milk chocolate mixture to cool to 35˚C/95˚F and fold in the whipped cream. Deposit a layer of the mousse into ‘verrine’ glasses and chill to set.

Cocoa Streusel

Ingredients
  • 100 gSucrose
  • 70 gBread flour
  • 35 gGuittard Cocoa Rouge
  • 100 gAlmond flour
  • 100 gUnsalted butter, cold, cut into small cubes
Directions
  1. 1

    Combine all dry ingredients and cut in the butter. Gently mix to a rough consistency.

  2. 2

    Spread onto a lined sheet pan and bake in a convection oven at 150˚C/300˚F for 8‑10 minutes. Allow to cool and reserve in a sealed container.

Assembly

Ingredients
  • Confectioner’s sugar
  • Chocolate décor
Directions
  1. 1

    Allow verrines to temper under refrigeration and confectioner’s sugar and chocolate décor.

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