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CHOCOLATE STUDIO | RECIPES | Plated Desserts and Verrines

Raspberry, White Chocolate

& Vanilla Verrine
Yield
10 Verrines
Contains
Dairy, Tree Nuts, Eggs
Served as an elegant plated dessert, or scaled down to a pre-dessert, this verrine shows off multiple expressions of Boiron’s Raspberry pureé. Guittard’s Crème Française white chocolate adds depth and a creamy counterpoint.

Raspberry Gelée

Ingredients
  • 225 gBoiron raspberry purée
  • 75 gFresh raspberries
  • 50 gInvert sugar
  • 1.5 gGelatin sheet, hydrated
Directions
  1. 1

    Combine the raspberry purée and fresh raspberries in a saucepan. Gently bring to a simmer and remove from heat.

  2. 2

    Whisk in the gelatin and invert sugar. Deposit the mixture to verrine glasses and freeze to set.

Raspberry White Chocolate Crémeux

Ingredients
Directions
  1. 1

    Combine the milk, cream, and glucose in a saucepan and bring to a simmer. Remove from heat and stir in the hydrated gelatin. Whisk in the white chocolate and raspberry purée.

  2. 2

    Emulsify thoroughly with an immersion blender. Deposit a layer of the crémeux into ‘verrine’ glasses and chill to set.

Vanilla Parfait

Ingredients
  • 150 gWhole milk
  • 50 gHeavy cream (36% fat) #1
  • 2 gLemon zest
  • 1/2Vanilla bean, split and scraped
  • 80 gSucrose
  • 80 gEgg yolks, beaten
  • 4 gGelatin sheet, hydrated
  • 160 gHeavy cream (36% fat) #2
Directions
  1. 1

    Combine the milk, the first measurement of cream (1), sucrose, vanilla, and lemon zest in a small saucepan. Bring to just to a boil.

  2. 2

    Remove from heat and slowly whisk in the egg yolks. Return to heat and cook to 85˚C/185˚F. Add the hydrated gelatin, strain, and allow to cool to 30˚C/86˚F.

  3. 3

    Whip the second measurement of cream and gently fold into the cooled base. Deposit a layer of the mousse into ‘verrine’ glasses and chill.

Assembly

Ingredients
  • Fresh raspberries
  • Pistachios
  • Confectioner’s sugar
  • White chocolate décor
  • Gold leaf
Directions
  1. 1

    Allow verrines to temper under refrigeration and garnish with raspberries, pistachios, confectioner’s sugar, white chocolate décor, and gold leaf.

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