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  • Written by Madelaine Bullwinkel

Choolate Creme Verrine



Ingredients for 4 servings:

Chocolate Cream:

4 ounces dark chocolate, melted

1/4 cup milk

1/4 cup light cream

2 tablespoons sugar

2 large egg yolks

Crème Anglaise

1 cup milk

2 large egg yolks

1/3 cup sugar

1 package gelatin, mixed with 2 tablespoons water

3 tablespoons Cognac

1/2 whipping cream

Garnish:  Toasted almond slivers



Chocolate Cream: Chop up the chocolate and melt it on medium power in the microwave.  Heat milk and cream to a simmer. Beat together sugar and egg yolks; stir hot liquid into the yolks and return to the heat.  Cook and stir until the mixture coats the spoon.  Pour this crème anglaise over the chocolate.  Stir until completely mixed and divide among verrines.


Crème Anglaise: Preceed to make the custard again with milk. Heat the gelatin solution until the granules dissolve. Add the gelatin and cognac to the thickening custard.  Strain and cool completely.  Fold all but 2 tablespoons of whipped cream into the custard.  Spoon this on the chocolate.


Serving: Chill the verrine until set 2 - 4 hours.  Pipe or spoon on the remaining whipped cream and garnish with almonds.




  • Written by Madelaine Bullwinkel

Mixed Fruit and Cheese Verrine



Ingredients for 4 servings:


2 ripe kiwifruit

1/2 pint fresh strawberries

1 large blood orange or Florida orange

1 cup fromage blanc or plain yogurt

2 tablespoons+ milk or light cream

2 – 3 tablespoons honey




Fruit:  Peel and dice the kiwifruit.  Rinse, dry, hull and dice all but 2 of the strawberries into 1/2 “ pieces.  Peel and dice the orange.


Cheese: Stir a tablespoon or two of light cream or milk into the fromage blanc until it is easily spreadable.  Add honey, heating it briefly in the microwave if it has solidified.  Sweeten to taste.


Assembly:  Layer the fruits starting with the kiwifruit, then the strawberries and then the orange pieces in the verrine.  Spoon a thin layer of the cheese between each layer and over the top.


Garnish: Halve the two strawberries lengthwise. Make parallel cuts almost to the green stem end.  Fan out the partially cut slices and place the strawberry half on top of each verrine.  Chill 1 to 2 hours before serving.