Description
Fashion verrini / verrine – a layered appetizers or desserts served in small glass containers, often in a glass, came to us from France. Picking up the ingredients, the chefs start thinking not only about taste, but about the appearance, color, texture, mood, and theme meals. Verrin gives you creative cooks a vast space for imagination and experimentation, especially given that the dish can be served as a sweet dessert. (from the article on the Internet).
Ingredients
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Egg white
50 g
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Brown sugar
50 g
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Powdered sugar
50 g
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Cream
150 ml
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Vanilla
-
Puree berry
140 g
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Brown sugar
1 Tbsp
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Gelatin
4.5 g
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Dark chocolate
2 Tbsp
Cooking
Jelly: soak Gelatine in cold water. Thawed raspberries and RUB through a sieve. Add the resulting puree 1 tbsp. sugar Mistral-the universal, to give a little to stand and stir to dissolve the sugar.
Put 2 tbsp. of puree and heat to dissolve the pressed gelatin in it. Mix the gelatin mixture with the rest of the puree and put it on the glasses. Place in refrigerator and allow to completely freeze.
Meringue: Proteins beat until resistant foam. Still whisking, gradually add 50 g sugar (small Mistral) and beat until dissolved last.
Add the powdered sugar and stir with a spatula (I beat with a mixer at 1st speed). Should get a shiny and smooth meringue.
Place the meringue in a cooking bag or syringe and transplant on a baking tray, covered with baking paper round meringues, I cooked the mushrooms out of meringue for the cake, and decided that they would decorate verrini.
So I push more and the feet to fungi. In this case, I'm more of a dried meringue, to ensure that it is lighter, so the temperature of my oven was 60"C, and the oven door was slightly ajar, and it took me about 120 minutes.
Hats I just refreshed it a bit dry red dye. Wet the brush literally 1 drop of water and dipped in the powder. On the inside of the cap with a toothpick made a small hole.
Melted chocolate and again use a toothpick smeared them with the hole and glued it to the stem of the mushroom. The hats have caused a few drops of honey and sticking to it small pieces of meringue. Here such turned out mushrooms.
Cream whipped with 1 tbsp icing sugar and vanilla until soft peaks form. Place them on top of the jelly. Side and inside place the cream meringues. You can sprinkle crisami of dark chocolate and a bit of matcha, and decorate the top with mushrooms of meringues.
Help yourself!
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