Easy
50 Min
2 Hours
6 verrines
Recipe for verrines with Ivory white chocolate and citrus fruits.
A recipe created by the Valrhona Gourmet School.
Recipe calculated for 6 individual verrines.
Utensils needed:
- Plain socket, 5 mm diameter
Made with the products below :
1. Greek yogurt cream and 35% Ivory chocolate
Ingredients :
- 120g Ivory white chocolate 35% (4.23 oz)
- 160g Liquid whole cream 35% fat (5.64 oz)
- 215g Greek yogurt (7.58 oz)
- 4 g Gelatin sheet (0.14 oz)
Preparation time: 15 min.
Resting time: 4 hours in the refrigerator, then a minimum of 12 hours
Prepare the day before
- Soak the gelatin in a large quantity of cold water for about twenty minutes.
- To make this ganache, melt the 35% Ivory chocolate in a microwave-safe bowl or in a bain-marie.
- On the other hand, heat the cream without boiling it, then add the well-drained gelatin.
- Pour it in three stages over the chocolate, and using a spatula, emulsify the mixture well.
- Cover the mixing bowl with cling film and place in the refrigerator for a minimum of 4 hours.
- Add the Greek yogurt and mix it into the ganache.
- Place the mixture in the refrigerator for at least 12 hours.
2. Blood orange granita
Ingredients :
- 250g Blood Orange Juice* (8.82 oz)
- 45g Granulated sugar (1.59 oz)
* See Chef's Tip at the end of the recipe for a fruit alternative.
Preparation time: 5 min.
Rest: 24 hours
Prepare the day before
- In a saucepan, heat 75g of orange juice with the sugar over low heat, without bringing it to a boil, and dissolve the sugar well.
- Remove from heat, add the remaining juice and pour into a freezer-safe container.
- Leave in the freezer for 24 hours.
3. Crispy raspberry meringues
Ingredients :
- 90g Egg whites* (3.17 oz)
- 5 g Yellow lemon juice (0.18 oz)
- 90g Granulated sugar (3.17 oz)
- 90g Icing sugar (3.17 oz)
- Crispy raspberry
* See Chef's Tip at the end of the recipe for a fruit alternative.
Preparation time: 20 min.
Cooking time: 2 hours.
To be prepared on the same day
- Preheat the oven to 95°C conventional heat.
- Using a mixer fitted with a whisk attachment, beat the egg whites and lemon juice at a constant medium speed. Gradually add the granulated sugar until stiff peaks form.
- Using a silicone spatula, gently incorporate the previously sifted icing sugar.
- Then fill a piping bag fitted with a plain nozzle, pipe small round meringues, then sprinkle them with crispy raspberry.
- Place the meringues in the oven for 2 hours. The meringues are cooked when they easily peel off the baking paper, have a matte appearance and do not stick to your fingers.
Assembly
To be prepared on the same day
- Place approximately 80g of cream in the bottom of each glass.
- Using a fork, scrape the granita and place two generous spoonfuls on top of the cream.
- Garnish with a few small meringues.
Chef's Tip
Blood orange granita can be replaced with lemon granita infused with basil or thyme, keeping the same proportions of juice and infusing the herbs according to your taste.
Gluten-free nutritional advice
For a vegan meringue, replace the egg white with aquafaba (chickpea water).
Frequently Asked Questions
What goes well with white chocolate?
White chocolate pairs beautifully with many flavors. Red berries like raspberries create a delightful contrast. Citrus fruits add a lovely tangy freshness. Vanilla and mild spices enhance its natural sweetness. For an interesting texture, speculoos or other crunchy biscuits are excellent choices.
What fruit pairs well with white chocolate? Red berries, mango
Fruits that pair particularly well with white chocolate include:
- Red berries (strawberries, raspberries, blueberries)
- Citrus fruits (orange, lemon)
- The mango
- The pear
- The kiwi
- Rhubarb
How can I make sure that melted white chocolate is completely liquid?
To obtain perfectly liquid white chocolate:
- Use the double boiler technique for gentle and controlled melting.
- Avoid all contact with water, do not add any.
- Heat over very low heat (maximum 45°C).
- Stir regularly.
What white chocolate verrine recipes can be made for dessert?
Several variations of white chocolate verrines are possible:
- Mascarpone and white chocolate verrine.
- Raspberry and white chocolate verrine.
- White chocolate and speculoos verrine.
- White chocolate verrine with red berries.
- Duo of white and dark chocolate in a glass.
- White chocolate and mango verrine.
How to store white chocolate verrines?
For optimal preservation of these verrines, keep them refrigerated. It's best to cover them with plastic wrap. We recommend consuming them within 48 hours. Remove these desserts from the refrigerator 15 minutes before serving.
