I had to look up “verrine”. It’s a layered dish (French in origin, obviously) sweet or savory.
Fast Ed made a great dessert recently on Better Homes and Gardens. It caught my eye because it looked like it would taste good but also (mainly?) because it used some key ingredients from my back yard: eggs and lemons. Two things I have aplenty right now. Check out the sources of my bounty below.
It also calls for berries. I bought frozen raspberries but I’m confident that soon I’ll have enough mulberries and/or strawberries to replace the store-bought berries.
Here’s the recipe for Lemon and Raspberry Verrine.
Prepare Lemon Butter (or Curd)
Whisk in a double boiler for 10 minutes to thicken:
– zest & juice of 3 lemons
– 4 eggs
– 3/4 cup sugar
– 125 grams butter
Strain through sieve to get rid of the zest and any seeds.
Mix with hands:
– 1/2 cup brown sugar
– 1/2 cup flour
– 1/2 teaspoon nutmeg
– 75 grams butter
Spread on lined baking tray and bake at 180 C for 15 minutes, until crisp.
Prepare Raspberry Sauce
Cook 5 minutes over low heat:
– 2 cups raspberries (or any berry)
– 1/4 cup sugar
Let curd, crumble and raspberry sauce cool.
Place large glasses in refrigerator to chill.
In each glass add layers of custard, then crumble, then sauce. Top with crumble and decorate with a berry and/or mint leaf.
Refrigerate glasses until verrine is firm.
Wow is this an amazing dessert. It’s impressive to look at, tastes fresh and light AND is rich and sickeningly heavy. It’s deceptively high in calories. Your taste buds tell you you’re eating berries and lemon but really you’re munching down on butter and sugar. DANGER, DANGER!
Oh yes please! they look lovely in those glasses. Unfortunately I have given up sugar so will just have to look….
Seriously? Given up sugar? OMG, I can’t imagine. What is life like after sugar? Is there life after sugar? Contemplating giving up sugar has just sent my blood pressure sky rocketing so I’m going to have to have a piece of fudge and sit down to rest. Oh dear, you have shocked me.
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